Rice Pudding with Chicken Liver Recipe
Rice Pudding with Chicken Liver Recipe
Rice casserole soaked in the taste and aroma of chicken liver with fried onion slices under a thin crust of baked Swiss cheese.
Servings 8
Cook Time 90 minutes
Instructions
Cut the onion into half rings and fry until golden brown in vegetable oil.
Cut the chicken liver into small pieces and add to the onion, fry for 7-10 minutes. Cool.
Boil 4 cups of salted water, add the washed rice, bring to a boil. Reduce the heat and cook under the lid for 20 minutes. Cool.
Divide the eggs into whites and yolks. Add the yolks and mix.
Whisk the whites to stiff peaks and form a homogeneous mass and put in a cool place for 5-10 minutes.
Grate the cheese on a coarse grater.
Combine with rice protein and mix gently.
Grease the refractory mold with butter, put 1/2 of the rice mass.
Then lay out the liver and onion.
Pour in 1/2 of the yolks.
Lay out the remaining rice, level the surface, pour the remaining part of the egg mass.
Sprinkle with grated cheese.
Bake in the oven at a temperature of 160-180 * 20 minutes.
Enjoy your meal!
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