Rice Kugel
A traditional baked Jewish pudding made with rice, eggs, sugar, and cinnamon. Golden on top with a custardy interior, this comforting dessert is perfect warm or at room temperature.
Ingredients
- 4 cups cooked white rice, cooled
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1 cup whole milk
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup golden raisins
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2
In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 cup sour cream, 1 cup whole milk, 4 tbsp melted unsalted butter, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt.
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3
Fold in 4 cups cooled cooked white rice and 1/2 cup golden raisins until evenly combined.
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4
Pour into the prepared baking dish and spread evenly. Sprinkle a little extra cinnamon on top if desired.
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5
Bake for 55-65 minutes until the top is golden and a knife inserted in the center comes out clean.
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6
Let cool for 10 minutes before cutting. Serve warm or at room temperature.