Rice casserole with rhubarb
4 servings
60 minutes
Rice casserole with rhubarb is a delicate and aromatic dish of Russian cuisine that combines the sweetness of rice and the light tartness of rhubarb. This traditional dessert was made in Russian villages using seasonal ingredients. The flavor of the casserole is multifaceted: soft rice creates a cozy base, while caramelized rhubarb adds a subtle tartness balanced by the sweetness of whipped egg whites. The dish's feature is its airy texture formed by the baked egg white layer. The casserole pairs wonderfully with tea and is suitable for a light family dinner or cozy gatherings with friends. It can be garnished with fresh berries or mint leaves for aesthetic pleasure and harmony of taste.
1
We cut the rhubarb into pieces, sprinkle with sugar, and leave it for about 2 hours.
- Rhubarb: 100 g
- Sugar: 30 g
2
Pour rice into a pot, add water, and cook for 10 minutes. Drain excess water. Leave the rice in the pot.
- Basmati rice: 120 g
3
Add sugar, mix, and cook on low heat for another 5 minutes.
- Sugar: 30 g
4
Whip the egg whites with sugar until thick foam.
- Egg white: 1 piece
- Sugar: 30 g
5
Put a layer of rice porridge in the mold, then strawberries (I have raspberries, but it was NOT TASTY. If there are no strawberries, it's better to stick with rhubarb), then rhubarb. The last layer is whipped egg whites.
- Basmati rice: 120 g
- Strawberry: 50 g
- Rhubarb: 100 g
- Egg white: 1 piece
6
Bake in the oven for an hour at 100 degrees. This is needed for the protein to become crispy.
