RICE KUGEL
This classic Rice Kugel recipe offers a comforting and satisfying dessert with a unique blend of sweet and savory flavors. The creamy rice pudding is enriched with chicken fat (or butter), powdered sugar, cinnamon, lemon zest, and dried fruits, creating a rich and aromatic experience. Whether baked to a golden crust or boiled to a tender consistency, this kugel is a delightful treat for any occasion.
Ingredients
- 1 cup Rice
- 1/4 cup Butter (or chicken fat) (Originally chicken fat. Substituted with butter for modern preference.)
- 3/4 cup Powdered sugar
- 1/4 teaspoon Cinnamon
- 1 tablespoon Lemon zest (Grated zest of 1 lemon)
- 3 large Eggs
- 1/2 cup Raisins (Seeded)
- 1/2 pound Stewed prunes (Pitted)
- 1/2 cup Almonds (Pounded)
- 2 almonds Bitter almonds (Optional, for flavor)
- 1 cup Pudding sauce (wine or brandy) (For serving, optional)
Instructions
- 1Boil the rice in water according to package directions until cooked through. Let it cool completely. This should take about 15 minutes.
- 2In a large bowl, cream together the butter (or chicken fat) and powdered sugar until light and fluffy. Add the cinnamon and lemon zest. Beat in the egg yolks one at a time. Stir in the raisins and stewed prunes.
- 3Add the cooked rice to the mixture and stir to combine. If using, mix the pounded almonds with a few bitter almonds and add to the mixture. You can bake or boil the kugel. For baking, preheat oven to 350°F (175°C) and bake for 1 hour, or until golden brown. For boiling, place the mixture in a heat-safe bowl and boil in a water bath for 2 hours, ensuring the water level is maintained.
- 4Serve the kugel warm or cold, with pudding sauce (wine or brandy) if desired.