1 c long-grain riceBring the water and salt to a boil, add the rice, and cook over low heat for 30 minutes. Beat eggs in a large bowl, add drained rice, combine with the other ingredients, and transfer to a well-greased 1-1/2 quart covered glass casserole. Bake covered at 325 degrees F for 60 minutes, or until nicely browned and bubbling. Let cool, and serve warm. Store in refrigerator tightly covered. Rewarm to serve leftovers.
4 c water
1 t salt
4 eggs
1/4 c sugar
1/2 t ground cinnamon
7/8 c golden raisins
1/4 c butter or schmaltz, melted (for dairy or meat meals)
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Thursday, November 10, 2011
Rice Kugel
Recorded November 10, 2011. Adapted from The Settlement Cook Book, 1965 edition. Can be used in a Kosher meal.
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Mmm... sounds great! However, covered in a 325 degree oven, it's not likely to brown. I uncovered mine for the last 15 minutes and even then, they didn't terribly browned on top ("they" because I actually doubled the recipe, then split it into 3 pans). The last one (the biggest) is now 10 minutes over its hour of cooking time in a 425 degree oven just trying to get a "tan." :-)
ReplyDeleteLooking forward to tasting these over Shabbat!
Jennifer-
ReplyDeleteGlad that you are trying this recipe. It works as described in my hands. In particular for those amounts (not doubled) and in GLASS 1-1/2 QT covered casserole. After an hour in the oven (which i have checked with a professional grade thermometer), it is bubbling on the outside and lightly browned on top and edges. Hope you enjoy yours. This is from a very old and established cook book. I use schmalz by the way. Happy Shabbat and TGIF.