Rice porridge casserole with strawberries and condensed milk

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 463.4
• Proteins: 12.6g
• Fats: 19.2g
• Carbohydrates: 59.7g

Ingredients

• Rice: 200 g
• Strawberry: 300 g
• Butter: 2 tbsp
• Condensed milk: 100 g
• Chicken egg: 2 pc
• Hard cheese: 50 g
• Sugar: to taste
• Salt: pinch

Cooking steps

1. Rinse the rice, pour in 2 liters of boiling water, add salt, and cook on low heat until partially cooked.

   Required ingredients:

   • Rice: 200 g
   • Salt:  pinch

2. Drain the rice in a colander or sieve, rinse with boiled water, return to the pot, add melted butter, and cook covered in a preheated oven until done.

   Required ingredients:

   • Rice: 200 g
   • Butter: 2 tablespoons

3. Add sugar to the ready porridge to taste.

   Required ingredients:

   • Sugar:  to taste

4. Wash the strawberries, remove the calyx, and cut each berry into 4 pieces.

   Required ingredients:

   • Strawberry: 300 g

5. Grate the cheese on a fine grater.

   Required ingredients:

   • Hard cheese: 50 g

6. Mix the cooked porridge with strawberries and condensed milk, beat in the eggs, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.

   Required ingredients:

   • Rice: 200 g
   • Strawberry: 300 g
   • Condensed milk: 100 g
   • Chicken egg: 2 pieces
   • Hard cheese: 50 g

7. Serve the casserole on individual plates and garnish with strawberries.

   Required ingredients:

   • Strawberry: 300 g