Then boil the rice. At this time, peel and finely chop the mushrooms and onions.
Fry a little onion in a frying pan, add chopped mushrooms, salt. In another frying pan, melt the butter, add flour, warm up a little and add water in parts, stirring constantly. Then sour cream, salt, pepper and nutmeg. Bring to a boil and turn off. Combine with fried mushrooms and heat a little together.
Pour the rice out of the bag and rinse.
Put 1/2 of the rice in a baking dish, pour the creamy mushroom sauce on top and sprinkle generously with grated cheese. We send it to a preheated 180-200 degree oven for 15 minutes.
