Ingredients

• 2 Tbsp oil
• 1 large onion chopped
• 380g basmati rice
• 300ml soured cream
• 150ml plain yoghurt
• 240g cottage cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 jar pickled sliced jalapeño chillies
• 240g grated cheddar cheese

Method

1. Rince the rice, add water until it’s twice the depth of the rice.
2. Bring to boil and cook, covered for 5 mins until most of the water is gone.
3. Without lifting the lid, turn the rice off and let it sit for 5-10 mins.
4. Drain any remaining water and leave to cool.
5. Preheat the oven to 190°C.
6. Meanwhile, sauté onions ’til golden and then remove from the heat.
7. When the rice is done, spread it out on a large plate or tray for 5 minutes to let the intense steam escape. This drops the temperature just enough so it won’t split or curdle the soured cream and yoghurt.
8. Once cooled, stir the rice, sour cream, yoghurt, cottage cheese & seasonings into the cooked onions.
9. Layer ½ mixture in greased 30x20x5cm baking pan.
10. Then layer ½ of chillies & ½ of grated cheese.
11. Repeat the layering.
12. Bake uncovered for 25 min at 190°C.