My fridge and freezer are still neatly organized and clutter free since my pre-Passover purge and cleaning. However, the temptation to save small containers of perfectly edible odds and ends still lingers and repurposing or upcycling food really sparks joy in me. This baked rice kugel uses leftover cooked rice that was just waiting for an opportunity to shine again. Bruce Weinstein and Mark Scarborough, the authors of the culinary classic The Ultimate Cook Book, were inspired by the rice pudding at New York delis when they created this baked custard recipe.
Rice Kugel
This sweet, creamy, vanilla-scented rice kugel can be served as an accompaniment to meat or chicken when prepared with plant-based milk. It is at its peak of flavor after it has had time to cool completely before serving. Other fruits such as dried cherries, dried blueberries or chopped pitted dates can be substituted for the raisins. And if you don’t have two cups of leftover rice hiding in your refrigerator, this kugel can also be made with freshly cooked rice.
Assemble your ingredients. Position the rack in the center of the oven and preheat the oven to 350 F. Lightly spray a 10-inch round or a 9-inch square baking dish or disposable pan. I used two 6-inch round pans with 2-inch sides for this recipe.
Measure out the raisins or other dried fruit and set them aside in a small bowl. Whisk the eggs and egg yolks in a large bowl until creamy. Whisk in the sugar until it has dissolved. Carefully whisk in the milk (dairy or plant-based- I used oat milk for the kugel you see in the pictures), rice, vanilla, and salt. Pour the rice mixture into the prepared baking dish(es).
Bake for 25 minutes. Open the oven door, pull the oven rack towards you and carefully scatter the reserved raisins over the kugel. This prevents the dried fruit from sinking to the bottom of the baked pudding. Return the oven rack to its original position and continue to bake the kugel until lightly browned and just set, another 20-30 minutes. The middle of the kugel will jiggle just a little bit. This took a total of 55 minutes in my oven. Check the kugel(s) after 45 minutes. Allow the kugel(s) to cool before serving. It will continue to set. Serve warm or at room temperature.
Rice Kugel
Sweet, creamy, vanilla-scented rice kugel with a silky, custard-like texture.
Ingredients
- 3 large eggs and 3 large egg yolks, at room temperature
- 1/2 cup sugar
- 4 cups milk (dairy or plant-based)
- 2 cups cold cooked rice (see note)
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup raisins (or other dried fruit, cut into a small dice)
Instructions
Position the rack in the center of the oven and preheat the oven to 350 F. Lightly spray a 10-inch round or a 9-inch square baking dish or disposable pan. I used two 6-inch round pans with 2-inch sides for this recipe.
Measure out the raisins or other dried fruit and set them aside in a small bowl. Whisk the eggs and egg yolks in a large bowl until creamy. Whisk in the sugar until it has dissolved. Carefully whisk in the milk (dairy or plant-based), rice, vanilla, and salt. Pour the mixture into the prepared baking dish(es).
Bake for 25 minutes. Open the oven door, pull the oven rack towards you and carefully scatter the reserved raisins over the kugel. Return the oven rack to its original position and continue to bake the kugel until lightly browned and just set, another 20-30 minutes. The middle of the kugel will jiggle just a little bit. Check the kugel(s) after 45 minutes. Allow the kugel(s) to cool before serving. It will continue to set.
Notes
If you're making the rice from scratch, use 3/4 cup white rice and 1 1/2 cups water. Allow the rice to come to a bowl then simmer over low heat, covered, until the water is absorbed, approximately 15 minutes. Calrose or another medium or short grain rice is a good choice for this kugel
No Comments