Porridge Casserole: Turn Leftover Rice or Semolina into a Golden Bake

You can make this dish whenever you have leftover rice, wheat, or semolina porridge.

You add 2-3 eggs to the porridge and mix everything together, then spread the mixture on a baking sheet in a layer about 1 to 1.5 inches thick. You brush the top with a mixture of eggs and smetana (a thicker, tangier Eastern European sour cream) and bake it until golden brown. For a sweet casserole, you add sugar and vanilla.

When serving the casserole, you brush it with melted butter or smetana, or you top it with jam or preserves.
For 500g of porridge, you will need 2-3 eggs, 300g of smetana (a thicker, tangier Eastern European sour cream), 100g of butter, 100g of raisins, and 2-3 tablespoons of sugar, plus vanilla.