Cottage cheese casserole with rice flour in a slow cooker

Ingredients

Cottage cheese – 500 g (±50 g)

Vanilla sugar – 1 sachet (9 g)

Rice flour – 3 tbsp.

Butter – 0.5 tsp. (for greasing the mold)

201 kcal
1 hour 15 minutes
1 hour 15 minutes

Photo of the finished dish

Video recipe: Curd casserole with rice flour in a slow cooker

Step-by-step recipe with photos and videos

To make cottage cheese casserole with rice flour in a slow cooker, take the following ingredients.

In a bowl, combine cottage cheese, eggs, salt and sugar. Everything needs to be painstakingly blended with a blender until smooth.

After that, add flour and vanilla sugar to the curd mass.

We work with a blender again. We get such a light, fluffy and homogeneous mass.

Place in a buttered multicooker bowl. The mass is thick, so spread it moderately over the bowl with a spoon.

Load into the multicooker and cook in comfortable mode. I use the “Baking” or “Porridge” mode and cook the casserole for 60 minutes. After cooling, cut and serve.

Cottage cheese casserole with rice flour in a slow cooker is ready! Bon appetit!

Essential additions to the recipe

For production, you can use both homemade and store-bought cottage cheese. The main thing is that it is not very wet - without excess water.
You can add this recipe to your own taste with raisins or other dried fruits, nuts, chocolate and other additives.
The finished casserole can be served with fermented milk drinks, sour cream, jam, condensed milk - whatever your heart desires!
The recipe allows you to combine all components in one approach. I separated the addition of flour to the mass for clarity.

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Casserole with rice and cottage cheese in a slow cooker, recipe with photo

Curd and rice casserole is just a godsend for young mothers whose kids refuse to eat cottage cheese in its pure form (and it contains so much calcium, which is beneficial for the growth and development of the child’s body!). In addition, preparing this dish is a significant saving of effort, time and goods (it is not necessary to cook rice specifically for the casserole; rice porridge left uneaten after breakfast will also work).

Rice casserole with cottage cheese like in kindergarten

Ingredients for making curd rice casserole:

Cottage cheese – 300g;
Sour cream – 3 tbsp. spoons;
Boiled rice or rice porridge – 1.5 cups;
Chicken eggs – 3 pcs.;
Semolina – 3 tbsp. spoons;
Sugar – 100g;
Baking powder – 1 tsp. l.;
A pinch of salt.

Recipe for curd and rice casserole in a slow cooker

1. Separate the whites from the yolks. We set the yolks aside, we will need them later, but beat the chilled whites with a mixer until stiff, adding speed evenly. Ready? Set aside for a few minutes.

Attention! The secret to properly whipping whites is in a completely dry bowl and low temperature eggs (warm eggs will never produce such attractive “peaks”). For the most vigorous whipping, you can add a drop of lemon juice (this does not particularly affect the taste of the prepared dish).

2. Place cottage cheese, sour cream and sugar in a separate container.

3. Beat everything thoroughly with a submersible blender, mixer (or an ordinary whisk, but you’ll have to try here).

4. Then add the egg yolks and beat again until the mixture is smooth and creamy.

5. The mass should be very homogeneous, without any lumps of curd.

6. Add boiled rice or previously prepared rice porridge, semolina, baking powder and a pinch of salt to the resulting mass.

7. Stir everything well.

8. The turn came to the beaten egg whites. Carefully place them in a bowl with a rice-curd mixture.

9. You should stir carefully, from bottom to top, so that the whites whipped into foam do not completely lose their fluffiness - and then the casserole will turn out “shaggy”, extremely high.

10. Grease the multicooker bowl with butter to the middle of the sides. Holding the multicooker bowl at an angle, add dry semolina, immediately turning the container so that the semolina, sticking to the oiled sides, creates an even layer.

12. Place the curd-rice mixture into the multicooker bowl and smooth the surface with a silicone spatula.

13. In order for the crust to come out as attractive as possible, you can grease the surface of the future casserole with beaten yolk using a silicone brush.

Set the timer for 50 minutes in the “Baking” mode.

If you bake rice casserole with cottage cheese in the oven, the temperature must be set to 180 degrees. The casserole should be placed in a fully preheated oven; baking time is 40-50 minutes, depending on the power of the device.

14. After the sound signal indicates the end of baking, open the lid and let the casserole cool for 10 minutes without removing it from the bowl. Cottage cheese when hot has the most watery consistency; if you try to remove the casserole right away, it may fall apart into pieces.

15. To remove the casserole without damaging its integrity, you can use the plastic container for steaming, which always comes with the multicooker. To do this, place the container on top of the bowl and turn everything over in one motion, so that the casserole ends up on a tray made of a plastic container. Just don’t forget to take gloves or oven mitts so you don’t get burned!

16. After cooling completely, you can transfer the casserole to a dish and cut it - or serve it in portions.

Casserole with rice and cottage cheese in a slow cooker, just like in kindergarten, is ready. Bon appetit!

Secret from the Cook: add fruit

My casserole is consistently more like an innards pie. Firstly, I add a handful of dry semolina to the “dough” itself - it draws in water and the dish comes out as dense as possible, resembling a sponge cake. And my loved ones also love it when there is a layer of fruit in the middle. To do this, I put only half of the prepared mixture into the slow cooker, and on top I put a layer of grated apples, chopped plums or apricots, pear slices, canned pineapples or freshly pitted berries. Then I fill everything with the rest of the rice and curd mixture and turn on the device for baking.

Cottage cheese casserole with rice in a slow cooker

Preparation time: 5 min.

Production time: 1 hour 20 minutes.

Number of servings: 8 pcs.

Ingredients

How to cook cottage cheese casserole with rice

Cottage cheese casserole is a good option to feed your family with tasty and healthy food. The dish, despite its ease of preparation, delights with its taste - and that’s great.

Now I offer a recipe for an indescribably delicious and easy-to-make cottage cheese casserole with rice in a slow cooker. Despite the fact that you will use a small set of ingredients, the dish comes out very tender, airy, the casserole simply melts in your mouth.

Instead of prunes, at your own request, you can use raisins, dried apricots, and dried cherries.

How to cook “Curd casserole with rice in a slow cooker” step by step with photos at home

For our work we will need cottage cheese, rice, sugar, eggs, salt, dried prunes.

Boil 140 g rice until tender. Cool to room temperature.

Add 3 eggs, 2 tbsp sugar to the rice. l., salt 0.25 tsp. Mix thoroughly.

Add 250 grams of cottage cheese and mix again.

Cut the dried prunes into strips and stir into the mixture.

Rice casserole with cottage cheese in a slow cooker

Hello! Now I propose to prepare a very tasty rice casserole with cottage cheese in a slow cooker. This dish is perfect for a morning meal, lunch or dinner. Rice casserole is sweet in taste, so it can be served with jam, jam, caramel, chocolate, and condensed milk.

To make a casserole, boiled rice is useful. The main thing is not to overcook the cereal. Therefore, it takes approximately 15-20 minutes to make. You can cook rice in a saucepan on the stove, or in a slow cooker. And the finished cereal should be thoroughly washed with cold water in a colander.

It is better to beat the eggs and sugar with a mixer until they form a homogeneous mass. It is also recommended to grind the cottage cheese with whisks. As for dried fruits, they are added at personal discretion. You can take a mixture of various raisins, chopped dried apricots or prunes. It is better to pour boiling water over dried fruits for 3-5 minutes. Because of this, they will swell and bacteria will also be destroyed.

The “Baking” function is excellent for making casseroles. It should be selected for 50-60 minutes. Before serving, the casserole can be sprinkled with sweet powder. It is recommended to serve hot. You can put a slice of butter or a small amount of honey on top.

Ingredients:

Rice – 1 tbsp.
Water – 500 ml.
Raisins (mixture) – 50 g.
Chicken egg – 2 pcs.
Sugar – 50 g.
Cottage cheese – 200 g.
Butter – 30 g.
Salt – 0.25 tsp.
Sweet powder - to taste.

How to cook rice casserole with cottage cheese in a slow cooker

Pour water into a saucepan, add salt and bring to a boil.

Wash the rice thoroughly under the tap with water. Pour into a saucepan and cook for 15 minutes. Then throw the cereal into a colander and wash well. Break the chicken eggs into a dry bowl and beat with a mixer.

After this, add sweet sand and beat with whisks. Add the curd to the total mixture and grind well using a mixer.

Take black and light raisins and pour boiling water for 2 minutes.

Then wash with water. Add boiled rice to the egg mixture and mix with a spatula.

Pour the raisins into the main mass, stir until smooth.

Grease the pan with a small amount of vegetable oil or butter.

Lay out the rice mixture, level the surface, spread thinly chopped butter. Close the lid and activate the “Baking” program for 1 hour. Place the rice casserole on a plate; it can be easily removed using a steaming container.
Serve hot. Bon appetit!

Cottage cheese casserole with rice flour in a slow cooker