Rice Kugel
I was expecting more of a variety of rice kugels than I found, and less casual sugar and butter in this traditional sabbath side dish. I coped by altering Barbara Arnoff’s recipe in the Baltimore Sun (which I first found mirrored by Tiny NY Kitchen) to be less sweet and more like this older recipe.
Serves 8.
Ingredients
- 1 c. basmati rice (raw)
- 1 ¾ c. water, salted
- ½ c. golden raisins
- 4 eggs, lightly beaten
- 1 c. apple cider
- ⅓ c. sugar
- ⅓ c. vegetable oil
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- dash cardamom (optional)
- dash salt (optional)
Directions
- Cook the rice in the salted water as usual.
- Soak raisins in warm water if necessary (not an ingredient), then drain.
- Preheat oven to 350°.
- Grease a glass pie plate, a 10" round pan or a 9" square pan.
- Lightly beat the eggs, then mix all ingredients. Pour into pan.
- Bake 60 minutes, covered for most or all of it, until lightly browned.
- Cool at least 15 minutes.
Serve warm.
Variants
The original recipes all called for orange juice.
The recipe can be made with leftover rice; I just never have that much rice left over.
You can bake it at 325° if that better suits companion dishes.
When I first made this, I used part of one egg to brush two challahs, then replaced the liquid with a little leftover coconut milk. I doubt it really mattered except that I did not have the perennial half an egg lying around.
