Sweet Rice Casserole with Curd Cheese and Raspberries Recipe
Sweet rice casserole with curd cheese and raspberries is a dessert that can easily replace a main course’s second dish. It’s a bit like rice pudding and cheesecake in one, only in a lighter, fruity version. Such casseroles often appear in Polish homes as a way to use up cooked rice from the previous day.
This sweet casserole combines three beloved flavors: rice pudding, cheesecake and fresh raspberries, creating something between a dessert and a light second course. Fluffy thanks to beaten egg whites, fragrant with vanilla and lemon, and balanced by the tartness of the fruit – it’s not overwhelmingly sweet, so you’ll happily go back for seconds. It’s a clever way to use up leftover rice and turn it into something you can easily serve to guests with coffee.
Chef's tips
Cook the rice over low heat and stir often so the milk doesn’t burn – it’s the only stage you really need to watch closely. Mash the curd cheese thoroughly, because lumps can be noticeable in the finished casserole, especially after it cools. Arrange the raspberries gently and don’t mix them too vigorously into the mass so they don’t release too much juice and tint the whole thing pink.
How to serve
Serve the casserole slightly warm with a dollop of thick plain yogurt or cream and an extra handful of fresh raspberries if they’re in season. It also tastes great cold the next day with stovetop coffee or tea with lemon – perfect for a lazy Saturday break from cleaning. For kids you can sprinkle the top with a little icing sugar or drizzle with homemade raspberry sauce.
Ingredients
- rice - 200 g
- milk - 500 ml
- curd cheese - 250 g
- raspberries - 200 g
- egg - 2 piece
- sugar - 70 g
- vanillin sugar - 1 teaspoon
- butter - 20 g
- lemon zest - 1 teaspoon
- breadcrumbs - 2 tablespoons
- salt - 1 pinch
Preparation
- Rinse the rice in a sieve, transfer to a pot, pour in the milk, add a pinch of salt and half of the sugar (35 g). Cook over low heat, stirring often, for about 15–18 minutes, until the rice is soft and has absorbed most of the milk. Set aside to cool slightly.
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish with butter and coat with breadcrumbs, shaking so the excess crumbs evenly cover the sides.
- Mash the curd cheese with a fork or grind in a grinder until smooth. Add the remaining sugar, vanillin sugar and grated lemon zest, then mix.
- Separate the eggs: pour the whites into a separate bowl, add the yolks to the curd cheese. Mix the curd cheese with the yolks into a smooth mass.
- Add the curd mixture to the slightly cooled rice and gently mix until combined.
- Beat the egg whites with a mixer until stiff peaks form – when you turn the bowl upside down, the foam should not slide out. Gently fold it into the rice and cheese mixture using a spoon or spatula so as not to deflate the fluffiness.
- Transfer half of the mixture to the prepared dish and smooth the surface. Sprinkle half of the raspberries evenly on top.
- Spread the remaining mixture on top, smooth the surface and sprinkle with the remaining raspberries, gently pressing them into the mass.
- Place the dish in the preheated oven and bake for about 30–35 minutes, until the top is lightly browned and the center is set (when you gently shake the dish, the mass should not wobble much).
- After baking, let the casserole stand for at least 10 minutes. You can serve it warm or after it has completely cooled.
Storage
Store covered in the fridge for up to 2 days. You can eat leftovers cold or gently reheat individual portions in the oven or microwave, taking care not to dry them out.
