Broth with Baked Rice

Broth with Baked Rice - Russian Soup Recipe

How to Cook & Prepare Broth with Baked Rice:

1 ½ litres clear broth 1 tblsp dry bread
½ cupful rice crumbs
2 eggs salt
2 tblsps butter 50 g cheese, greated

Boil the rice in salt water until tender. Drain thoroughly in a sieve or strainer. Add raw eggs, 1 tblsp butter, half the grated cheese and salt and mix thoroughly. Pour into a well-greased baking pan sprinkled with bread crumbs. Level the top with a knife, sprinkle with the remaining grated cheese and melted butter. Bake for 15 to 20 minutes at 150*C (300*F). Cool the baked rice slightly, turn out onto a board. Put a piece into each plate of meat or chicken broth.

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