Leftover rescue baked rice with sheep curd cheese | Juicy traybake

Dice the Kolozsvár bacon finely, then fry it in a pan over medium heat until nicely browned and crispy. Drain the cracklings and set them aside, keeping half of the rendered fat for seasoning.

In a mixing bowl, mix the sour cream with the eggs, crushed garlic, finely chopped fresh dill, a little salt, and freshly ground black pepper. Be careful with the salt, as both the sheep curd cheese and the bacon are naturally salty.

Fold the crumbled sheep curd cheese into the room-temperature leftover cooked rice and three-quarters of the crispy bacon cracklings. Spoon in half of the dill and sour cream mixture so the grains of rice become pleasantly creamy.