Rhubarb Rice Casserole
Breakfasts • Russian
Description
Rhubarb Rice Casserole
Ingredients
- Rhubarb 5 oz
- Basmati rice 5 oz
- Milk 0 fl oz
- Sugar 0 oz
- Egg white 1 piece
- Strawberry 0 oz
Step-by-Step Guide
Step 1
Cut the rhubarb into pieces, sprinkle with sugar, and let it sit for about 2 hours.
Step 2
Pour the rice into a pot, add water, and cook for 10 minutes. Drain excess water. Leave the rice in the pot.
Step 3
Add sugar, stir, and cook on low heat for another 5 minutes.
Step 4
Whip the egg white with sugar until it forms a thick foam.
Step 5
In a baking dish, place a layer of rice porridge, then top with strawberries (I used raspberries, but it was NOT TASTY. If you don't have strawberries, it's better to stick with rhubarb), followed by rhubarb. The final layer is the whipped egg whites.
Step 6
Bake in the oven for 1 hour at 210°F. This is necessary for the egg white to become crispy.
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