Leftover Rescue Cottage Cheese Rice Dumplings | Sweet Homemade Treat

Loosen the leftover cooked rice (400 g) in a bowl using a fork. Add the mashed cottage cheese (250 g), two egg yolks, granulated sugar (60 g), a pinch of salt, finely grated organic lemon zest, semolina (50 g), and flour (50 g). Mix thoroughly, then let it rest for 15-20 minutes so the semolina can swell.

Beat the egg whites until stiff peaks form, then gently fold them into the rested cottage cheese and rice mixture with light movements so that the dumplings turn out wonderfully soft and light.

In a wide pan, melt the butter (50 g), add the breadcrumbs (150 g), and toast over medium heat, stirring constantly, until evenly golden brown and fragrant. Remove from the heat.