Rice Kugel Recipe

Rice kugel is a classic Jewish dish that originated in Eastern Europe. It is a sweet and creamy pudding-like dessert made with rice, eggs, sugar, and various other ingredients. This recipe has been passed down through generations and has become a beloved treat in Jewish households around the world.

To make rice kugel, start by boiling one cup of rice in water until it is fully cooked. Once the rice is done, set it aside and allow it to cool. While the rice is cooling, you can prepare the other ingredients.

In a mixing bowl, cream together one-fourth cup of chicken fat (or butter can be used as a substitute) and a scant cup of powdered sugar. The chicken fat adds a rich flavor to the kugel, but if you prefer a vegetarian option, butter will work just fine.

Next, add a little bit of cinnamon and the grated peel of one lemon to the creamed fat and sugar mixture. These ingredients will add a lovely aroma and hint of citrus to the kugel.

In a separate bowl, beat the yolks of three eggs and slowly add them to the creamed mixture, one at a time. This will help incorporate the eggs evenly into the kugel.

Now it's time to add the remaining ingredients. Stir in one-half cup of seeded raisins and one-half pound of pitted stewed prunes. These fruits will provide a burst of sweetness and add a chewy texture to the kugel.

If you like, you can also add one-half cup of pounded almonds mixed with a few bitter ones to enhance the flavor and add some crunch to the pudding.

Finally, fold in the cooled rice into the mixture, making sure it is well combined with the other ingredients. The rice will give the kugel a velvety texture and make it substantial.

At this point, you have two options for cooking the kugel – baking or boiling. If you choose to bake it, preheat your oven to 350°F (175°C) and transfer the kugel mixture into a greased baking dish. Bake for about one hour or until the kugel is set and golden on top.

If you prefer to boil the kugel, prepare a pot of boiling water and carefully place the kugel mixture into a greased pudding mold or heatproof dish. Place the dish into the pot of boiling water, making sure the water reaches halfway up the sides of the dish. Cover the pot and let the kugel simmer for about two hours, ensuring that the water stays boiling steadily throughout the cooking process.

Once the kugel is cooked, remove it from the oven or pot and allow it to cool for a few minutes before serving. Rice kugel can be enjoyed either hot or cold, depending on your preference.

To add a delightful finishing touch, serve the kugel with a pudding sauce made from either wine or brandy. This sauce will complement the sweetness of the kugel and add another layer of flavor.

It's worth mentioning that leftover cooked rice can also be used for this recipe. Simply substitute butter for the chicken fat and boil the rice in milk instead of water for added richness.

Now that you have a delicious rice kugel ready to be enjoyed, it's interesting to note that this dish is similar to other rice-based puddings found in different cultures around the world. For instance, there is the British rice pudding, which is often flavored with nutmeg and served with a dollop of jam. In India, there is the popular dessert called kheer, which is a creamy rice pudding cooked in milk and flavored with cardamom and saffron. And in the United States, rice pudding is often made with cooked rice, milk, and sugar, and can be served warm or cold, sometimes with a sprinkle of cinnamon on top.

So whether you're getting a taste of Jewish tradition with rice kugel, or exploring other rice-based puddings from different culinary backgrounds, you are sure to find comfort and sweetness in these delightful desserts.