In a bowl, beat 4 eggs.
Add salt to taste.
Stir in 200g sour cream until well combined.
Add chopped chives and small tomatoes to the mixture.
Mix and cook:
Once the rice is almost done, loosen it with a spatula.
Pour the egg and sour cream sauce over the rice and mix gently.
Cover and cook over low heat for 7 to 9 minutes.
Carefully turn the rice cake over and cook for another 5 to 7 minutes, or until cooked through and set.
To Serve:
Once cooked, let the rice cake cool slightly before cutting into portions.
Garnish with fresh parsley.
Serve warm and enjoy this delicious rice cake with your family.
Serving suggestions:
Serve this rice cake with a salad or steamed vegetables for a complete meal.
It pairs well with a dollop of extra sour cream or yogurt on top.
Cooking tips:
Use a non-stick pan to prevent the rice from sticking to the bottom.
Be gentle when turning the rice cake to keep it intact.
Nutritional benefits:
This dish is a good source of protein from eggs.
The rice provides carbohydrates for energy and the vegetables add vitamins and fiber.
Dietary information:
This recipe contains dairy and eggs. For a dairy-free version, use a plant-based sour cream alternative.
It is gluten-free, making it suitable for those with gluten sensitivities.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave before serving.
Why you’ll love this recipe:
This rice cake is a unique and flavorful take on traditional pilaf.
It’s easy to make with simple, everyday ingredients.
The combination of creamy eggs, sour cream, and vegetables makes it a comforting and satisfying meal.
Bottom Line:
Grandma’s Special Rice Cake is a delicious and unique dish that’s perfect for any meal. With its rich flavors and simple preparation, it’s sure to become a household favorite. Enjoy this delicious recipe with your family and friends
