Rice casserole with blueberries

Cook rice porridge. Cool down.

Add 1 beaten egg to the cooled rice porridge and mix.

Spread half of the prepared mixture into a greased mold, level it out, then layer the washed blueberries and the remaining porridge.

Level the top layer, brush with the remaining egg, and sprinkle with sugar.

Bake in a preheated oven until the top of the casserole is golden brown.