Rice SidesEastern EuropeanEasy

Cottage Cheese and Scallion Noodle Rice

Name: Cottage Cheese and Scallion Noodle Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 8 oz (225 g) egg noodles (medium width); 1½ cups (285 g) long-grain white rice, rinsed; 4 tablespoons (57 g) unsalted butter; 1½ cups (345 g) cottage cheese (full-fat or 2%); 4 stalks (80 g) scallions (green onions), thinly sliced (white and light green parts; reserve dark green for garnish); to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) freshly grated nutmeg (optional)

From the MyKitchenBank Kitchen

A creamy, comforting blend of egg noodles and rice folded together with rich cottage cheese, butter, and fresh scallions. This Eastern European–inspired side dish is economical, filling, and pairs beautifully with roasted vegetables or braised meats. The combination of textures—tender noodles, fluffy rice, and pockets of tangy cottage cheese—makes it more interesting than either grain alone.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients measured and prepped before you start cooking
Bring a large pot of salted water to a boil for the noodles
Mince the scallions and set aside
Use full-fat or 2% cottage cheese for best creaminess

1
Cook the rice
- In a medium saucepan, melt 1 tablespoon (14 g) of the butter over medium heat.
- Add the rinsed rice and stir constantly for 2 minutes to lightly toast it—this prevents clumping and adds subtle flavor.
- Pour in 3 cups (710 ml) of water, add a pinch of salt, and bring to a boil.
- Reduce heat to low, cover with a lid, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
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Ready when: All water absorbed, rice grains are tender and separate
Tip: Don't lift the lid during cooking; let steam do its work. Toasting the rice first prevents gumminess.
2
Cook the egg noodles
- While the rice cooks, bring a large pot of salted water (about 4 quarts / 3.8 L) to a rolling boil.
- Add the egg noodles and cook according to package directions (usually 6–8 minutes), stirring occasionally to prevent sticking.
- Drain in a colander and set aside.
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Ready when: Noodles are tender but still slightly firm to the bite (al dente)
Tip: Don't overcook the noodles—they'll continue to soften when combined with the warm rice and sauce. Slightly underdone is better than mushy.
3
Combine grains and cheese
- Once the rice is tender, transfer it to a large bowl or Dutch oven.
- Add the drained noodles to the warm rice.
- Cut the remaining 3 tablespoons (43 g) of butter into small pieces and scatter over the top.
- Add the cottage cheese, the sliced white and light green scallion parts, nutmeg (if using), and a generous pinch each of salt and pepper.
- Fold everything together gently using a wooden spoon, being careful not to break up the rice grains or noodles.
- The residual heat will soften the cottage cheese slightly.
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Ready when: Cottage cheese is evenly distributed throughout; butter is melted and coats the grains and noodles
Tip: Fold gently to maintain texture; vigorous stirring will make the dish mushy. A light touch keeps the noodles and rice distinct.
4
Rest and finish
- Let the mixture stand, covered, for 3 minutes to allow the flavors to meld.
- Taste for seasoning and adjust salt and pepper as needed.
- Garnish with the reserved dark green scallion parts and a light dusting of freshly ground black pepper.
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Ready when: Mixture is warm throughout and well blended
Tip: Save the bright green tops of the scallions for garnish—they add color and a fresh, sharp flavor contrast.

Good to know

Tips

For extra richness, stir in 2–3 tablespoons (30–45 ml) of sour cream or crème fraîche just before serving.
This dish pairs wonderfully with roasted vegetables (such as root vegetables or Brussels sprouts), braised meats, or poached chicken.
If your cottage cheese is very lumpy and you prefer a creamier dish, blend or process it briefly in a food processor before folding it in.
A pinch of fresh lemon zest or a small squeeze of fresh lemon juice adds brightness and balances the richness of the cheese and butter.

Make ahead

You can prepare the rice and noodles separately up to 4 hours ahead and store them, covered, at room temperature. Fold them together with the remaining ingredients just before serving for best texture.

Storage & reheating

Cover and refrigerate leftovers for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water or chicken stock (about 2–3 tablespoons / 30–45 ml) to restore moisture and warmth, stirring gently for 5–7 minutes. Freezing is not recommended because the noodles and rice can become mushy upon thawing.

Substitutions

cottage cheese (full-fat or 2%) → Ricotta cheese or curd. Use the same amount. Ricotta is slightly lighter; curd is more crumbly. Both add richness and creaminess.
egg noodles (medium width) → Wide egg noodles or small pasta shells. Adjust cooking time by 1–2 minutes if using a different shape. The texture will be slightly different but equally delicious.
long-grain white rice → Brown rice or short-grain white rice. Brown rice requires about 5 extra minutes of cooking time (20 minutes total). Short-grain rice will be slightly creamier.
scallions (green onions) → Fresh dill, parsley, or chives. Use about 3 tablespoons (9 g) fresh dill or parsley, or 2 tablespoons (6 g) chives, for a different but complementary flavor profile.