Oven-Baked Cottage Cheese and Rice Casserole
Tasty, wholesome, made from simple ingredients, for the whole family! Cottage cheese and rice casserole is a versatile breakfast or afternoon snack. Its flavor is familiar to many from childhood. You can still find it on menus in canteens, kindergartens, and schools. Making it isn’t difficult.
Updated : 16 March, 2026
Easy
About 20 min.
Ingredients
360 grams
Curd
50 grams
Rice
80 grams
Sugar
80 grams
Raisins
3
Eggs
1 teaspoon
Vanilla sugar
2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cottage cheese and rice casserole in the oven? Prepare the ingredients. Choose cottage cheese that is moderately moist - not dry and not grainy. Brick-style cottage cheese with 0-9% fat works best.
Step 2
Rinse the rice thoroughly until the water runs clear. You can use any rice - long-grain or round-grain - but parboiled is preferable so it keeps its shape and doesn’t turn mushy. If you already have cooked rice, go straight to step 5. You need 200 g cooked rice. The exact amount of dry rice depends on the variety; on average you’ll need 50-70 g.
Step 3
Put the rice in a saucepan, pour in 200 ml cold clean water. Bring to a boil over medium heat, then reduce to low and cook covered until all liquid evaporates, 15-20 minutes. It’s better not to stir during cooking so the grains stay intact. Make sure the rice doesn’t scorch on the bottom.
Step 4
Cool the cooked rice. You can also boil rice in a larger amount of water (about 400 ml) until half-cooked, about 10 minutes - it will finish cooking in the oven while baking.
Step 5
Rinse the raisins in warm water and drain well in a sieve.
Step 6
Separate 1 of the 3 eggs into white and yolk. Save the yolk to brush the top of the casserole.
Step 7
Put the cottage cheese, 2 whole eggs and 1 egg white, sugar, vanilla sugar, and salt into a blender bowl.
Step 8
Blend until smooth. The mixture should be pourable and slightly thick, with no cottage cheese lumps. You can use an immersion blender instead of a countertop one.
Step 9
Put the cooked rice in a bowl, pour in the cottage cheese-egg mixture, add the raisins, and gently mix with a spatula.
Step 10
Transfer the mixture into a baking dish greased with butter and smooth the top. If the dish is silicone, greasing isn’t necessary.
Step 11
Brush the surface with the reserved egg yolk.
Step 12
Bake in a preheated 180°C / 356°F oven for 30-35 minutes. The top and sides should turn golden. Cool slightly, remove from the dish, cut into portions, and serve. Enjoy your meal!
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