👨‍🍳 作り方

1. 1

   Cook the rice in salted water for about 30 minutes, stirring occasionally to prevent sticking. The mixture should remain quite liquid.

2. 2

   While the rice cooks, peel and finely chop the onions. In a frying pan, melt the butter or margarine over medium heat and sauté the onions until soft and lightly golden.

   💡 プロのコツ: Ensure the onions are cooked until tender but not browned to avoid a bitter taste.
3. 3

   If your liver is not pre-ground, chop it into small pieces and grind it finely in a food processor or mince it. Combine the ground liver with the sautéed onions.

   💡 プロのコツ: For a smoother texture, ensure the liver is ground very finely.
4. 4

   Once the rice is cooked, let it cool slightly. In a large bowl, combine the cooked rice, liver and onion mixture, milk, eggs, white pepper, oregano, marjoram, dark syrup, and raisins. Mix thoroughly. The mixture will be quite liquid.

   💡 プロのコツ: The dark syrup adds a subtle sweetness and color.
5. 5

   Preheat your oven to 180°C (355°F). Grease a large oven dish with butter.

6. 6

   Pour the liver mixture into the prepared oven dish. If using, sprinkle bread crumbs evenly over the top.

   💡 プロのコツ: Adding a few small pieces of butter on top can enhance the browning.
7. 7

   Bake for about 1 hour, or until the casserole is firm to the touch and the top is golden brown.

8. 8

   Let the maksalaatikko cool slightly before serving. It is traditionally served warm with lingonberry jam.

   💡 プロのコツ: The casserole firms up as it cools.