Multicooker cottage cheese casserole with rice. Rice casseroles

Many women get tired of constantly searching for interesting and varied recipes. Many people like simple dishes that require a minimum of effort and time, and many want all family members to eat a varied diet and get the maximum nutrients from these dishes. When you have a multicooker in the house, many problems can be solved easily and quickly, because all that remains is to think through the menu for the week, and then just enjoy the process of preparing dishes.

Don't like rice? Is it difficult to get children to eat this porridge? Then there is a solution - you need to cook a delicious, sweet rice casserole in a slow cooker! The result is a complete second course, which can be served for breakfast or afternoon tea, and also as a dessert.

List of main ingredients:

rice cereal – 1 cup;
milk – 0.5 l;
egg – 3 pcs.;
salt - a pinch;
raisins – 100 g;
sugar – 1 tbsp;
butter – 70 g;
vanillin - to taste.

Tender rice casserole in a slow cooker

We present to your attention another amazing recipe for this dish. Several ingredients are added, thanks to which the casserole turns out tender, literally melting in your mouth.

What products will you need:

boiled rice – 300 g;
eggs – 2 pcs.;
sour cream – 3 tbsp;
salt, sugar - to taste;
cinnamon powder – 1 tsp;
butter - for greasing the mold;
apple – 1 pc.;
raisins - a handful.

How to properly cook rice casserole in a slow cooker:

First you need to cook the rice. You can use milk or water. If you have yesterday’s porridge left over, that’s also good, because this way you can save time on preparing the main ingredient.
Now let's make the following dressing: beat the eggs with sugar, add sour cream, but do not beat, just mix with a fork. The fact is that if you continue to beat the mixture, the sour cream can turn into homemade butter, but in this recipe we don’t need that.
Raisins need to be steamed in warm water, left for 7-10 minutes, then the water needs to be drained and placed in a mixture of eggs and sugar. Naturally, mix all the ingredients.
Now the apple: wash and peel, cut into strips with a knife, or into cubes as you wish. Sprinkle the chopped fruit with cinnamon. To prevent the cinnamon from forming lumps, you need to mix it with a spoonful of sugar, and then mix this mixture with chopped apple.
We take the butter out of the refrigerator, thoroughly grease the bottom, as well as the walls of approximately 1/3 of the multicooker mold.
Rice porridge must be mixed with the egg-sugar mixture.
After preparing the baking bowl, you can put half a portion of rice filling, a thin layer of apple filling on top, and then pour the rest.
Place chopped butter on top of the rice mixture (cut into pieces, grate on a coarse grater if the butter is chilled and hard).
Now, after all the preparations, you need to lower the lid of the device and set the desired mode.
Rice casserole in a multicooker will cook in the “Baking” mode for approximately 40-50 minutes. It all depends on the power of the device.
There is no need to turn this dish over during the cooking process, but when the casserole is cooked, you can present it in all its glory - turn it over from the bottom and place the pale side on a plate. This way the dish will look more natural.
Before serving, to improve the appearance of this dish, you can sprinkle the top with powdered sugar through a strainer and, of course, decorate with fresh berries (frozen as an option), as well as candied fruits and dried fruits. Bon appetit!

Rice casserole in a slow cooker with cottage cheese

And this recipe is just for those who are not too fond of cottage cheese casserole with semolina. Rice will help make this dish more airy and soft. The list of products is accessible, and even a novice housewife can handle the job.

What products need to be prepared:

rice – 1.5 cups;
cottage cheese – 1 glass;
sour cream – 4 tbsp;
sugar – 2 tbsp;
eggs – 2 pcs.;
vanilla sugar - half a bag;
raisins and salt - to taste.

More information on how to cook rice casserole in a slow cooker:

Steam the raisins in warm boiled water (rinse first), leave for 10-15 minutes.
Rice should be boiled in a slow cooker with water or milk (salt and sugar - optional), as you see fit. In the “Rice” or “Cereals” program, the multicooker automatically sets the cooking time, so you don’t have to adjust anything.
When the rice is ready, the porridge needs to be cooled, and then add the following mixture: eggs beaten with sugar, grated cottage cheese, sour cream and steamed raisins.
The mass must be mixed thoroughly and placed in the prepared multicooker bowl: the working saucepan must be greased with soft butter.
Prepare rice casserole in a multicooker using the “Baking” program, time 50 minutes + 10 minutes in the “Warming” mode.
When everything is done as written in the recipe, you need to leave the rice casserole for another 10 minutes in the turned off multicooker. This makes it easier to remove the dish to put it on a plate.
You can serve immediately while the casserole has not cooled, although it will be good chilled with fermented milk products. For example, kefir, fermented baked milk or homemade yogurt. Bon appetit!

Rice casserole with pumpkin in a slow cooker

You can diversify the basic recipe for preparing rice casserole in a slow cooker in different ways: add banana, raisins and other dried fruits, apples, and pumpkin. This is a winter version of this dish.

What you will need:

round rice – 150 g;
honey – 2 tbsp;
cinnamon - just a little bit;
eggs – 1 pc.;
salt - to taste;
pitted raisins – 100 g;
pumpkin - a piece, approximately 200 g.

Preparing rice casserole in a slow cooker:

Rice needs to be cooked in a multicooker using the “Rice”, “Cereals”, “Pilaf” program of your choice. As for the choice of cereals, it is best to take round and unpolished rice; the porridge should turn out viscous.
Now prepare the pumpkin: peel the piece and cut it into cubes. You don’t have to try too hard to cut the pumpkin carefully, because it needs to be boiled in a slow cooker or in a saucepan on the stove. Cook in a multicooker for about 15 minutes (Soup program), on the stove from the moment of boiling - about 10 minutes.
Boiled pumpkin must be transferred to a colander to get rid of excess liquid.
When both components are prepared, you need to mix boiled warm rice (but not hot!), pumpkin in one bowl, add sour cream, egg, sugar, as well as raisins and liquid honey. If you want, you can add a little cinnamon or vanilla sugar, it will be more aromatic.
The baking dish must be well greased with oil. It’s better to take butter, and then sprinkle some crushed breadcrumbs on top just to be sure.
The mold is ready, pour out the mixture and lower the lid. We recommend preparing rice casserole in a multicooker in the “Baking” mode, approximate time – 50 minutes + 10 minutes rest in the “Warming” mode.
The result is that the rice casserole in the slow cooker will be soft, but not too dense, tasty and tender. It is easy to remove it from the mold using the steaming rack. It is also easy to transfer the casserole from this rack to a flat plate.
If you like, you can decorate the top of the casserole with powdered sugar. But this can only be done after the dish has cooled a little, otherwise the powdered sugar may simply melt.

Meat rice casserole in a slow cooker

A complete dinner can be easily and quickly prepared from the leftover rice porridge from yesterday. An excellent recipe for busy housewives when you need to quickly feed your family a hearty dinner.

Products needed for this dish:

rice – 2 cups;
water – 4 glasses;
eggs – 4 pcs.;
sour cream – 300 g;
onion – 1 pc.;
salt, spices - to taste;
minced pork and beef – 400 g;
butter – 50 g.

How to properly cook rice casserole in a slow cooker:

Rice needs to be cooked in water (4 multi-cups of water + 2 multi-cups of short grain rice). Add salt to taste. Cooking mode “Rice”, “Grains”.
Next, when the boiled rice has cooled a little, you can add beaten eggs with sour cream.
Then you need to fry the onion in butter, when it is transparent, add the minced meat, a little salt and pepper. “Frying” mode, time – 15 minutes. You need to stir the ingredients periodically so that they cook evenly.
When there is no liquid left, you need to turn off the device and transfer the filling to a plate.
You don’t need to grease the multicooker bowl additionally, because if you made the filling in the bowl (frying onions with minced meat in butter), then this is quite enough.
Next, you need to lay out half a portion of rice, top with the filling (all at once) - smooth it out well with a spatula. Then add the remaining rice.
It is advisable to cook rice casserole with meat in a slow cooker using the “Baking” program. The preparation time for this dish is 1 hour, plus you need to set aside 15 minutes so that the casserole just sits in the turned off multicooker for 15 minutes.
Then you can transfer the casserole to a plate using a steamer rack; when it cools down a little, cut it and serve.

Rice casserole in a slow cooker. Video

Time: 60 min.

Servings: 4-6

Difficulty: 3 out of 5

Several interesting recipes for curd and rice casserole in a slow cooker

For breakfast we often eat various casseroles. There are so many recipes for this dish that it is simply impossible to list them all.

You can add meat, eggs, vegetables, fish and many other ingredients to such a dish, the main thing is that you have enough imagination. If you try, you can satisfy any gourmet. But the most common type is still curd and rice casserole in a slow cooker.

Ingredients:

Cottage cheese	- 0.5 kg.
Rice cereal	- 1 tbsp.
Eggs	- 3 pcs.
Raisin	- taste

Cooking technology

Step 1

Rinse the rice thoroughly and then cook it so that it is a little damp. Let the porridge cool. Then you need to add sugar to the eggs and beat them well. I usually use a mixer for this purpose, but you do what is most convenient for you.

Step 2

Now you need to add cottage cheese to the eggs and salt everything.

Stir the mixture. Send raisins or those dried fruits that your family loves most there. Then add half-raw rice porridge to the resulting mixture.

Step 3

We put baking paper in the multicooker so that our casserole does not stick to the bowl.

Now you need to grease it with butter, and I also sprinkle it with breadcrumbs. If you dare to cook a dish without paper, it is better not to use crackers; they can scratch the surface of the bowl.

Step 4

Place our “dough” into the multicooker container. Distribute the mixture evenly. All that remains is to install the “Baking” program and you can rest for fifty minutes. You can serve the casserole with sour cream, honey or any jam.

Dish with gingerbread

What you need

Up to half a kilo of cottage cheese.
One hundred grams of rice cereal.
A couple of eggs.
There are seven gingerbread cookies.
Three spoons of sugar.
Two thirds of a glass of milk.
I add vanillin, but you can do without it.
Spoon of butter.

Cooking technology

Step 1

You need to cook rice porridge in milk. To do this, you can use the “miracle oven” by setting it to the “Milk porridge” mode or cook as usual on the stove.

The rice needs to be slightly undercooked, just a little. So that the grains are crumbly and a little hard. The variety of rice can be any, it doesn’t matter whether it is round or long-grained. You can even use leftover porridge that you cooked for dinner. If only the grains were not boiled.

Step 2

While the porridge is cooling, beat the eggs with sugar and add cottage cheese to them. I usually use curd mass for casserole. If you have regular cottage cheese, then either grind it through a sieve or beat it with a blender so that there are no lumps. Then the food will be much more tender.

The resulting mass must be mixed thoroughly, or better yet, mashed with a fork.

Step 3

Now it's time to add the rice and mix everything again to form a homogeneous mass. At this stage I add vanillin.

Step 4

Grease the multicooker container with oil and place most of the “dough” into it. To make the dish easy to remove, I place two strips cut from baking paper at the bottom of the bowl.

They should lie crosswise. Then there will definitely be no problems with removing the dish. You just need to remove the food by pulling the ends of the strips.

Step 5

Cut the gingerbread into small pieces and place on top of the rice and curd mixture as a filling, and then cover them with the rest of the “dough”.

Step 6

Set the “Baking” program and cook the dish for a little over half an hour. When the casserole is ready, let it cool a little, and then you can take out the food. It is very tasty and can be served either warm or cold.

Recipe with honey and cinnamon

What you need

Two hundred grams of rice cereal.
A little more than half a liter of milk.
Four hundred grams of cottage cheese.
Two tablespoons of butter.
Three eggs.
One hundred grams of granulated sugar.
A couple of tablespoons of honey.
Half a teaspoon of cinnamon.

Cooking technology

Step 1

Cook milk rice porridge. We rinse the rice, put it in the multicooker bowl, fill it with milk, set the “Milk porridge” program and wait for the sound signal. When the rice is ready, transfer it to any bowl and leave to cool. But if you have leftover porridge from dinner, you can use that too.

Step 2

Separate the eggs into yolks and whites. Now beat the whites with salt until soft peaks appear.

Mix the butter with the yolks and add sugar, beat everything until white. All other ingredients are also added to the yolks and mixed well. Now very carefully introduce the proteins. The “dough” should turn out fluffy and airy.

Step 3

Transfer the mixture to the multicooker bowl, having previously greased it with oil.

Cook the casserole for one hour in the “Baking” mode.

Watch another version of this dish in the video below:

How often does it happen that in the refrigerator there is uneaten yesterday's porridge and a little cottage cheese that is about to go sour. But you shouldn't throw away such products. Rational housewives have long learned to make very tasty desserts from such leftovers. Curd and rice casserole in a slow cooker is one of them. Although it can be prepared when you want something really tasty for breakfast tea. First you need to cook porridge from rice and milk. To do this, put the food in a multicooker (pre-rinse the rice), set the “Milk porridge” mode and cook until the signal. The porridge will turn out quite thick, transfer to any cup and leave to cool at room temperature. Of course, you can use leftovers from existing porridge.

Meanwhile, separate the whites and yolks. Beat the whites with a pinch of salt until soft peaks appear and leave for now.

Grind the yolks with softened butter until white, add sugar and mix again. Then add cottage cheese, porridge, honey and cinnamon, stirring the mixture each time. If you wish, you can add raisins, berries and anything else that has been lying on the shelf and can decorate the casserole to the dough.

At the end, carefully add the whites, gently mixing from bottom to top. The mass will turn out fluffy and airy. Place in a greased multicooker bowl and bake for 60+20 minutes (Baking mode).

Place the finished curd and rice casserole in a multicooker on a dish, cool slightly and you can try it in tea. An excellent solution for breakfast, especially if the child simply does not want to eat cottage cheese.

mvbook.ru

Recipe for casserole with rice and cottage cheese in a slow cooker with photo

Casserole is a dish, on the one hand, simple, but on the other hand, not quite ordinary. Especially if you are preparing a casserole with rice and cottage cheese in a slow cooker. This slightly unusual composition of ingredients will give your household an unforgettable breakfast, also filled with nutrients that are so necessary at the beginning of a difficult day. After trying it once, you will love the casserole with rice and cottage cheese in a slow cooker, the recipe for which you can easily find on our website.

Cooking time: 1 hour 40 minutes

Number of servings: 6

Rice - 1 glass
Cottage cheese - 300 g
Egg - 1–2 pcs.
Raisins - 1/3 cup
Sour cream - 2 tablespoons
Sugar - 3 tablespoons
Butter - 1/2 tablespoon

vmultivarki.ru

Baking and desserts

Curd casserole with rice in a slow cooker

Ingredients:

cottage cheese – 2 packs (400 g);

rice -1 multi-cooker cup;

sugar/fructose - 2 tbsp. spoons;

eggs - 1 pc.;

flour - 1 tbsp. spoon (if the mass is a little liquid, it depends on the cottage cheese)

zest of half a lemon or vanilla;

vegetable oil – 1 tbsp. spoon

Preparation:

Boil the rice in salted water until half cooked and let cool.

Add egg, sugar, zest, cooled rice, flour, vegetable oil to the cottage cheese and stir everything well.

Grease a silicone mold with vegetable oil and place the curd and rice mixture into it.

Place the mold on the bottom of the bowl. Bake on the “Baking” mode

The dish was prepared in the REDMOND RMC-M11 multicooker

Bon appetit!

08/12/2013 comments powered by HyperComments

www.gorod21veka.ru

Curd and rice casserole in a slow cooker (with gingerbread)

Cottage cheese casserole is practically a classic of the genre among sweet casseroles that can be prepared in a slow cooker. One of its options is curd and rice casserole with gingerbread. The cottage cheese in this casserole is soft and pasty, so the dish will be very tender and juicy at the same time. Along with this, adding gingerbread to baked goods makes the casserole interesting and unusual. You can use any gingerbread, but it is better if they are filled (I used cherry) or chocolate. Both adults and children will enjoy eating this casserole.

Ingredients:

cottage cheese – 400 g
rice – 100 g
chicken eggs – 2 pcs
gingerbread cookies – 7-8 pcs
sugar – 70 g
milk – 150 g
vanillin (optional) - on the tip of a knife
butter – 20 g (for greasing)

number of servings – 4-5 pcs

How to prepare curd and rice casserole:

First of all, boil the rice in milk. To do this, you can use a multicooker by selecting the “Milk porridge” program or do it on the stove. Cook the rice until almost done. Make sure that it doesn’t turn out to be porridge; the grains of rice should not be boiled. Rice can be any type - long-grain or short-grain. The casserole will turn out even if you use the leftovers of your morning rice porridge.

While the boiled rice with milk is cooling, combine cottage cheese, sugar and two chicken eggs in a separate bowl. To prepare the pie, I used curd paste; it has a smooth texture without lumps, which is suitable for casseroles. Regular cottage cheese should be rubbed through a sieve or in a blender. Combine the above products, stirring them thoroughly with a fork.

Add boiled rice to the curd and egg mixture, stir until smooth. Now you can add vanillin.

Lightly grease the multi-cooker bowl with butter or margarine, put 2/3 of the curd-rice “dough” into it. By the way, if you are afraid that the finished casserole will fall apart when you take it out, do the following: cut two strips of parchment paper and place them crosswise in the bowl before pouring the dough. After cooking, the baked goods can be easily removed using the paper strips without being damaged.

Cut the gingerbread into small pieces and place them on the “dough” as a filling. Cover the casserole with the remaining curd and rice mixture.

Cook the casserole in the “baking” mode for 30-40 minutes.

Do not rush to remove the hot casserole, wait until it cools down a little with the multicooker lid open, and then use the steamer container.

Cut the casserole into portions. It is delicious both warm and cold.

Bon appetit!!!

You can call me lazy, but if I can unload myself, I will certainly do it. That’s why I have a lot of different devices in my kitchen designed to save time and effort. Today there will be a very simple recipe for cottage cheese casserole in a slow cooker. Airy, tender, not cloying and very appetizing!

Lush golden brown casserole fresh from the slow cooker

Recipe for cottage cheese casserole in a slow cooker

How is this casserole recipe different from hundreds of others and why should you try it? First of all, it is gluten free. We will use rice flour, it works great with cottage cheese. For an airy, tender casserole you only need 50 grams per 400 grams of cottage cheese. For a thicker consistency, increase the amount to 80 g. If you like a texture more reminiscent of cheesecake, take 100 grams.

Secondly, there is almost no sugar. Only 30 grams, but that doesn’t count. Raisins are used as the main sweetener. I have a mixture of large black and white quiche. If you don't want any sugar at all, feel free to use honey. Two tablespoons is enough. Alternatives to raisins include dates, dried cranberries or cherries.

Well, in conclusion, I will say that all cooking takes 50 minutes. Of these, you work 10, and leave the rest to the slow cooker. The recipe is suitable for any model. The main thing is the presence of a baking function or the possibility of a similar mode. And don’t forget to make a “French shirt” so that your cottage cheese casserole turns out golden brown and comes out of the bowl easily.

Goes great with a glass of warm milk

Questions and answers to the recipe for cottage cheese casserole

What kind of slow cooker was the casserole in the photo made in?

I have the simplest model of Panasonic multicooker. I use it to cook any casseroles and biscuits. The minimum baking time is 40 minutes; I usually leave it completely for cottage cheese products. The “Baking” function is available in all modern models from Polaris to Redmond.

I don't have rice flour, what kind should I use?

Rice flour absorbs the liquid that is released from the cottage cheese well, which is why you need so little of it, only 50 grams. I would recommend purchasing this one. Moreover, it is available in any chain supermarket from Magnit and Dixie to Pyaterochka. As a last resort, use semolina, but be prepared for the aftertaste. I definitely don’t recommend wheat.

What is a “French shirt”, how to make it and why?

French shirting is a method of pre-treating a baking pan to prevent the finished product from sticking to the walls. To do this, grease the entire surface with cold butter, and then spray a little flour so that it evenly adheres to the butter in a thin layer. You will find a photo of what a “French shirt” looks like in the step-by-step instructions.

I decided to top the casserole with strawberry jam. You can also take a little sour cream

Add 50 grams of rice flour and 10 grams of baking powder, mix

Beat egg whites until stiff peaks form.

Add raisins to the curd mixture and mix

Ingredients:

cottage cheese – 400 g
rice – 100 g
chicken eggs – 2 pcs
gingerbread cookies – 7-8 pcs
sugar – 70 g
milk – 150 g
vanillin (optional) - on the tip of a knife
butter – 20 g (for greasing)

number of servings – 4-5 pcs

How to prepare curd and rice casserole:

Add boiled rice to the curd and egg mixture, stir until smooth. Now you can add vanillin.

Cut the gingerbread into small pieces and place them on the “dough” as a filling. Cover the casserole with the remaining curd and rice mixture.

Cook the casserole in the “baking” mode for 30-40 minutes.

Do not rush to remove the hot casserole, wait until it cools down a little with the multicooker lid open, and then use the steamer container.

Cut the casserole into portions. It is delicious both warm and cold.