Cream Cheese & Cottage Cheese Bake with Rice

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Sugar 10 g
3. 3 Vanilla sugar 4 g
4. 4 Cream cheesepack 140 g ≈ $1.80 40 g
5. 5 Long-grain ricepack 800 g ≈ $1.94 25 g
6. 6 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 90 g
7. 7 Butterpack 180 g ≈ $1.58 5 g
8. 8 Wheat flour 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 15 minutes until tender, then cool completely.

2. Preheat the oven to 350°F (180°C). Whisk the egg with sugar and vanilla sugar for 1 minute.

3. Fold in the cream⁴ cheese until no large lumps remain.

4. Gently mix in the cottage⁶ cheese until smooth, then stir in the cooled rice.

5. Grease a baking dish with butter⁷, dust with flour, and pour in the mixture.

6. Bake for 35–40 minutes at 350°F (180°C) until golden brown. Let cool for 10 minutes, then slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.