Cooking the rice. I used the rice from TM "Mistral" white round. It turns out great viscous porridge.

To rice add a pinch of salt, egg, curry, flour, vegetable oil. Mix everything until smooth with a submersible blender. Molds for baskets to be oiled. Fill molds with rice dough. I moistened with water. Bake in hot oven for 20-25 minutes, until the bottom of the baskets was delicious. Cool. Remove from the molds.

Pork marinated in your favorite spices and lemon juice for 1 hour. Bake in the oven. This can be done in advance. Onions cut into half rings, carrots to RUB on a small grater. Fry in vegetable oil. Add the diced pork. Fry for 5 minutes.

Cut the tomato in half, RUB on a grater, skins discarded. Add to the meat. Then add sour cream. Mix well. Simmer for 5 minutes. The stuffing is ready. Cool.

Stuffing put the rice in baskets. To prepare cream cheese. Heat cream almost to a boil. Parts to pay first, melted cheese, stirring until completely dissolved. Then semi-hard cheese - grated on a fine grater. Cook cream cheese, cool.

Using a pastry bag cream cheese frosting to decorate baskets. Ready! Bon appetit!