The casserole is delicious both cold and hot. The taste of this casserole is familiar to many since childhood. This universal dish for breakfast or afternoon tea can still be found in the menu of canteens, kindergartens, and schools.
In a large bowl, put the cottage cheese, a pinch of salt and punch with an immersion blender to get a smooth and homogeneous curd mass. If you do not have an immersion blender, use a stationary one with a bowl or rub the cottage cheese through a sieve, and then mix everything thoroughly with a mixer, whisk or fork.
Boil the rice until tender, cool it. Eggs are sent to a bowl for whipping, add sugar and beat with a mixer in a lush dense foam and add to the cottage cheese. Add the rice, vanilla sugar and mix everything thoroughly. Then add any berries (I have cherries).
If desired, you can add raisins, candied fruits or leave the casserole with a vanilla flavor. The baking dish is greased with oil or covered with parchment, (form 20cm). We spread the curd mixture in the form, level it.
Cook in a preheated oven at a temperature of 170 degrees for about 45-50 minutes.
Let the finished casserole cool slightly. Cut into pieces, if desired, sprinkle with powdered sugar or pour sour cream. I have strawberry syrup. Bon Appetit!