Rice casserole
We sometimes have leftover milk porridge after breakfast. I dislike wasting good food, so I refrigerated it and turned it into this rice and millet bake for the family the following morning.
You can add soaked raisins or steamed dried apricots to the rice casserole. First roll the raisins a little in flour. Then it will not sink to the bottom, but will be evenly distributed throughout the entire volume.
You can make a layer of canned fruit in the middle. To do this, place half of the dough in the mold, put chopped fruit on top and fill with the remaining dough.
First, cook the porridge as usual. Wash the cereal well. It is enough to rinse rice in three waters, millet - at least five. Pour into a saucepan and fill with water. Bring to a boil. When all the water has almost evaporated, add milk, reduce heat and cook until tender. At the end of cooking, add salt and sugar.
The finished porridge MUST be cooled. That's why I prefer to make rice casserole from yesterday's porridge.
Add the yolks, vanillin, melted and cooled butter to the cold porridge and stir.
Remove the zest from the lemon and also add to the porridge.
Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff, then fold gently into the porridge without deflating them.
Grease a baking dish with butter and sprinkle generously with breadcrumbs.
Transfer the mixture to the prepared dish and bake at 180 degrees for 30-35 minutes, until evenly golden on top. Remove from the oven.
Let the rice casserole cool slightly before serving. Then it will become much easier to divide it into pieces. You can serve the casserole with sour cream, condensed milk or jam.