Curd and rice casserole

Ingredients for 4 servings:

• 1 cup of rice, (long grain rice) approx. 250g
• 500 g low-fat curd cheese
• 3 eggs, separated
• 120 g sugar
• 1 pinch(s) cinnamon powder
• e.g. lemon juice
• Butter, for the mold
• Hazelnuts, ground, for the mold, or breadcrumbs
• Salt
• Sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

inexpensive and delicious

Cook the rice in water (a little salt) as usual. Mix the curd cheese with the egg yolks, sugar, cinnamon, and a few drops of lemon juice. Whisk the egg whites until stiff peaks form. Stir the cooked, cooled rice into the yolk mixture, then carefully fold in the beaten egg whites. Grease a baking dish with butter and sprinkle with ground hazelnuts (breadcrumbs will work if you don’t have any nuts). Pour the mixture into the dish, sprinkle with nuts and a little sugar, and bake in the oven at 200°C for about 30 minutes until golden brown. Serve with any kind of fruit puree, compote, or fruit sauce.