Long grain rice porridge with cheese

Rinse the rice, add it to a deep pot with 2 liters of boiling water, and cook on low boil for 15 minutes, then drain in a colander.

Peel, wash, finely chop the onion and fry it in melted fat.

Cut the cheese into thin strips.

Wash the parsley, dry it, and chop it finely.

Mix rice with onion, cheese, raw egg, and sour cream, season with salt, pepper, and grated nutmeg.

Place the mixture in a greased cast iron skillet and bake in a preheated oven for 15 minutes.

Sprinkle with parsley before serving.

This porridge can be served with a vegetable salad or stewed vegetables.