Welcome to a recipe that feels like a warm hug in a dish! This Rice and Ricotta Casserole, known as 'zapekanka' in many Eastern European homes, is the ultimate comfort food. It's a wonderfully versatile dish that bridges the gap between a hearty breakfast and a light, satisfying dessert. The combination of soft-cooked rice and creamy ricotta creates a texture that is incredibly tender and melts in your mouth. With a gentle sweetness and a warm hint of cinnamon, it's a favorite among both adults and children. Simple to prepare yet elegant in its simplicity, this casserole is perfect for making any morning feel special.
Rice and Ricotta Casserole
Ingredients for Rice and Ricotta Casserole
- 120 g round-grain rice
- 125 g ricotta
- 100 ml milk or cream
- 40 g granulated sugar
- 1/3 tsp ground cinnamon
- 20 g cornstarch or all-purpose flour
- 40 g butter
- vanilla extract
- salt to taste
How to Make Rice and Ricotta Casserole
Place the cooked rice in a bowl and pour in cold milk or cream.
Add ricotta to the cooked rice and mix the ingredients.
Add granulated sugar and ground cinnamon.
Place the rice in a saucepan, add a glass of cold water, and salt to taste. Cover the saucepan tightly, bring to a boil, and cook the rice over low heat for 10 minutes. Transfer the cooked rice to a bowl and pour in cold milk or cream. A 10% fat cream works well, as the recipe also includes butter.
Add the ricotta to the cooked rice and mix the ingredients. If you wish, you can replace the ricotta with fresh tvorog (a type of soft, fresh cheese, similar to farmer’s cheese or quark), but avoid using sour tvorog, as it will spoil the taste!
Add granulated sugar and ground cinnamon. Pour in half a teaspoon of vanilla extract.
Crack two large chicken eggs into the bowl and mix the ingredients thoroughly.
Crack two large chicken eggs into the bowl and mix the ingredients thoroughly. You can also beat the eggs in a separate small bowl and then add the beaten mixture to the batter.
Add cornstarch or all-purpose flour to bind the ingredients.
Pour the batter into the baking dish; it is quite liquid and spreads easily into an even layer.
Place the casserole on the middle rack of the preheated oven. Bake for 25-30 minutes.
Add cornstarch or all-purpose flour to bind the ingredients. Melt the butter in a small saucepan and let it cool slightly. Pour the melted butter into the batter and mix well.
Grease an ovenproof baking dish with soft butter and sprinkle with all-purpose flour or manka (semolina). Pour the batter into the dish; it is quite liquid and will spread easily into an even layer. This recipe uses a non-stick pan with a diameter of 18 centimeters (7 inches).
Preheat the oven to 175°C (350°F). Place the casserole on the middle rack of the preheated oven. Bake for 25-30 minutes. If the walls and bottom of your dish are thin, you can create a water bath in the oven to prevent the casserole from burning: place the baking dish inside a larger, deep pan and pour boiling water into the larger pan. Increase the oven temperature to 185°C (365°F) and bake for 35 minutes.
Cut into portions with a serrated knife and serve with jam, preserves, smetana (a type of sour cream), or whipped cream.
Let the finished rice and ricotta casserole cool slightly before transferring it to a plate. Cut into portions with a serrated knife and serve with jam, varenye (a traditional whole-fruit preserve), smetana (a type of sour cream common in Eastern Europe), or whipped cream.
And there you have it—a beautiful, golden-brown Rice and Ricotta Casserole ready to be enjoyed! We hope you love the creamy texture and delicate flavor of this comforting dish. Don't hesitate to get creative with your toppings; fresh berries, a drizzle of honey, or even a touch of chocolate sauce can make it even more special. This casserole is best served warm but is also delicious when cooled. Any leftovers can be stored in the refrigerator and gently reheated for a quick and easy treat. Enjoy every spoonful!
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