Rice Kugel Reis Kugel
Experience the comforting elegance of Rice Kugel, or Reis Kugel, a delightful twist on a classic Jewish dish that combines creamy rice pudding with the warm, spiced flavors of cinnamon and vanilla. Made with tender, simmered white rice blended into a rich custard of whole milk, eggs, and sour cream, this baked kugel boasts a luscious texture that's perfectly balanced by the sweetness of plump raisins. For an optional crunchy topping, a layer of crushed cornflakes or breadcrumbs dusted with brown sugar adds a golden, caramelized finish. Simple yet indulgent, this versatile dish can be enjoyed as a sweet side, dessert, or even a breakfast treat. Perfect for holidays, Shabbat meals, or any day when comfort food is calling, Rice Kugel is a nostalgic crowd-pleaser that's both hearty and satisfying.
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Recipe Information
Ingredients
- 1 cup White rice (uncooked)
- 2 cups Water
- 2 cups Whole milk
- 4 tablespoons Unsalted butter (melted)
- 4 large Eggs
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Raisins
- 1 cup Sour cream
- 0.5 cup Crushed cornflakes or breadcrumbs (optional, for topping)
- 2 tablespoons Brown sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or 2-quart casserole dish.
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and the rice is tender. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, salt, and melted butter until well combined and smooth.
Stir in the milk and sour cream until the mixture is uniform.
Add the cooked rice and raisins to the wet mixture, and gently stir until fully combined.
Pour the mixture into the prepared baking dish and spread it evenly.
If using the optional topping, sprinkle the crushed cornflakes or breadcrumbs evenly over the top, followed by brown sugar for added sweetness.
Bake in the preheated oven for 50-60 minutes, or until the kugel is set and the top is golden brown.
Remove the kugel from the oven and let it cool for 10-15 minutes before serving. It can be served warm or at room temperature.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 45.5 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
