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Rice Pudding Casserole in the Oven
Instructions
I start by preparing the rice – it is the base of the casserole. For a small family of two to three people, half a cup is enough.
I rinse the rice in plenty of water to wash away the excess gluten. I pour in five cups of water and put it on to cook.
I cook the rice until it is almost done, but leave it slightly undercooked – it will finish cooking in the oven. I rinse it and drain it in a colander.
I cut the chicken fillet into small cubes – this way it spreads evenly through the casserole.
I combine the chopped fillet with the rice in a large bowl.
I open the can of corn, drain off the liquid, and add the kernels to the rice and chicken.
I season with salt and pepper to taste. I adjust the amount of seasoning myself – some people like saltier food, while others prefer less pepper.
I mix all the ingredients thoroughly so that the chicken and corn are evenly distributed through the rice.
In a separate bowl, I combine 3 eggs with a tablespoon of thick cream. If the cream is runny, I use a couple of tablespoons more. You can replace it with three tablespoons of sour cream.
I beat the eggs and cream with a mixer until smooth.
I add finely chopped dill to the beaten eggs.
I pour the egg mixture into the bowl with the other ingredients and mix gently.
I grease the baking dish with butter.
I spread the prepared mixture into the dish and smooth it out.
I mix the remaining egg with a teaspoon of cream and beat it lightly with a fork.
I drizzle the egg mixture over the top of the casserole – this gives it a beautiful golden crust.
I bake it in the oven at 180°C for about 40 minutes, until golden.
I take the finished casserole out of the oven, let it cool a little and cut it into portions. I serve it warm.
Tips
- 1
I cook the rice until it is "almost done" – it will finish cooking in the oven and won't turn into mush.
- 2
The chicken fillet can be replaced with boiled chicken – then the casserole will cook faster.
- 3
The egg glaze on top gives a beautiful glossy crust – don't skip this step.
- 4
Let the casserole cool for 10 minutes before slicing – that way it won't fall apart.
FAQ
Can I use long-grain rice? +
Yes, but short-grain rice binds the casserole together better. With long-grain rice you may get a more crumbly texture.
What can I use instead of corn? +
Green peas, chopped bell pepper or a frozen vegetable mix will all work.
Can I make it without cream? +
Yes, replace the cream with sour cream or milk. The taste will change slightly, but the casserole will still be delicious.
How long does the finished casserole keep? +
Up to 3 days in the refrigerator, covered with cling film. Reheat it in the microwave or oven.
Can I freeze it? +
Yes, cut it into portions and freeze. Defrost in the refrigerator and reheat in the oven.
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