A great recipe for quick cooking rice casseroles in a slow cooker. This casserole can be quickly cooked for breakfast or as a dessert. The dish is perfect for a children's menu.
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You will need
- - 350 g of rice cereal;
- - 200 g sour cream;
- - 3 pcs. chicken eggs;
- - 20 g of butter;
- - 20 g of vanilla sugar;
- - 10 g ground cinnamon;
- - 30 g pitted raisins;
- - 1 PC. sweet apple.
Instruction manual
1
Before starting cooking, sort out the raisins well, rinse it in warm water and pour boiling water for half an hour. Raisins should become soft, but not soften. Wrap raisins in gauze and squeeze a little. Sprinkle evenly on a flat plate to dry it a little.
2
Sort the rice, rinse seven to nine times in cold running water. Do it this way, pour rice into a small saucepan, pour cold water, mix and drain the water, then repeat. Pour the washed rice with water and slightly salt. Cook until cooked, without stirring. Rice is better to take steamed, so it turns out more crumbly.
3
Beat the chicken eggs well in a blender, add vanilla sugar, beat again. Add the sour cream to the beaten eggs in small portions. Then add boiled rice to the mixture, mix and let it brew a little.
4
Wash the apple, wipe it and peel it with a sharp knife, remove the core. Cut the apple pulp into small cubes. Mix apple with cinnamon.
5
Grease a multicooker pan with oil. Pour half the mixture with rice, let it spread evenly. Lay a thin layer of apples with cinnamon and pour the remaining mixture. Bake for one hour. After baking, let the casserole cool for twenty minutes without removing it. Serve sprinkled with powdered sugar or grated nuts.