Sort the rice out, wash it and cook crumbly porridge using milk with water. Cool it to 120-160 ^oF (60-70^oC). Add grated cottage cheese, 2 beaten eggs, vanillin, sorted out and slightly simmered raisins, peeled and diced apples. Stir the mass well and spread it over a buttered and sprinkled with crushed crackers baking form. Coat the mass with a mixture of sour cream and an egg. Bake in an oven at 430-450 ^oF (220–230^o C). until goldish crisp appears.

Cut the baked casserole into squares and serve with strawberry jam.