Pour the hot milk over the breadcrumbs and allow to swell. Wash, dry and finely chop parsley. Mix the meat, breadcrumbs, egg yolks, mustard and pepper and salt together well. Finally, knead in the parsley. Coarsely grate the cheese.
Gently butter an appropriately large casserole dish, place the pre-cooked kohlrabi halves in and fill with the mince. Keep ready.
Then put salted water and rice in a saucepan, bring it to a boil, turn the heat down halfway and simmer gently without the lid until the liquid is no longer visible and many small holes have formed in the rice (approx - 8 min.). Then immediately put a lid on the pot, wrap it in 1-2 kitchen towels and put it to bed. There it can swell safely until it is used again and you have time for other work.
Now preheat the oven to 220 °. When the temperature has been reached, put the prepared, filled kohlrabi with the baking dish on the 2 rack into the oven from below and cook for 25 minutes.
Meanwhile, heat the vegetables again and mix them with the rice that has now been finished. Stir in the sour cream, heat with it, season to taste again, season if necessary and keep warm for a short time until the kohlrabi are ready.
After the 25 minutes of cooking time, pull the kohlrabi briefly out of the oven with the wire rack, sprinkle the cheese thickly over them and put them back in the oven for another 8-10 minutes. If available, switch on the grill function for this. Otherwise, only briefly set the upper temperature to the highest level.
Then arrange everything on a deep plate and decorate with a few chives.
If you prefer to use smaller kohlrabi, you can use 4 smaller ones instead of the 2 medium-sized ones.