Rice Kugel

This comforting Rice Kugel is a rich, creamy side dish that blends tender cooked rice with a luscious mixture of cottage cheese, cream cheese, and eggs. The savory-sweet base is infused with bright citrus notes from fresh lemon and orange zest, creating a balanced flavor profile that pairs beautifully with roasted meats or holiday dinners. Topped with a crunchy layer of crisp rice cereal, brown sugar, and melted butter, it offers a delightful textural contrast with every bite. Simple to prepare using pantry staples, this versatile vegetarian dish is perfect for family gatherings, potlucks, or as a hearty addition to your weekly meal rotation.

Cooking Method: Baking

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 1977.5

Dietary: Gluten-free, Vegetarian

Description

This comforting Rice Kugel is a rich, creamy side dish that blends tender cooked rice with a luscious mixture of cottage cheese, cream cheese, and eggs. The savory-sweet base is infused with bright citrus notes from fresh lemon and orange zest, creating a balanced flavor profile that pairs beautifully with roasted meats or holiday dinners. Topped with a crunchy layer of crisp rice cereal, brown sugar, and melted butter, it offers a delightful textural contrast with every bite. Simple to prepare using pantry staples, this versatile vegetarian dish is perfect for family gatherings, potlucks, or as a hearty addition to your weekly meal rotation.

Ingredients

1 cup Milk
8 ounce Cream cheese; cut up
12 ounce Cottage cheese
1/2 cup Butter or margarine; divided
1/3 cup Sugar
1 teaspoon Grated lemon peel
1 teaspoon Grated orange peel
4 Eggs
3 cup Cooked rice
1 1/2 cup Crisp rice cereal
1/4 cup Brown sugar

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8x2-inch baking dish.
2
In a 2-quart saucepan, heat milk over medium heat. Add cream cheese, cottage cheese, and 1/4 cup butter.
3
Stir continuously until the cheese mixture is completely smooth and melted. Remove from heat and let cool slightly.
4
Stir in the sugar, grated lemon peel, and grated orange peel until well combined.
5
In a separate bowl, beat the eggs lightly. Stir the beaten eggs into the warm cream cheese mixture.
6
Fold in the 3 cups of cooked rice until evenly distributed throughout the mixture.
7
Pour the rice mixture into the prepared baking dish and spread evenly.
8
In a small bowl, combine the crisp rice cereal and brown sugar. Sprinkle this mixture evenly over the top of the rice.
9
Melt the remaining 1/4 cup butter and drizzle it evenly over the cereal topping.
10
Bake for 30 minutes, or until the center is barely set and the top is golden brown.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1977.5kcal

% Daily Value *
Total Fat 118.1g182%
Saturated Fat 59.5g298%
Cholesterol 403.7mg135%
Sodium 2460.7mg103%
Total Carbohydrate 166.8g56%
Dietary Fiber 15.2g61%
Sugars 57.0g
Protein 65.5g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the cooked rice is cooled before mixing it into the egg and cheese batter to prevent curdling.

You can substitute white sugar with additional brown sugar in the base mixture for a deeper molasses flavor.

If you prefer a crispier topping, you can add a few minutes to the baking time, watching closely to prevent burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

This recipe works well with either long-grain white rice or basmati rice for the cooked rice component.

Keywords: baking, brown, butter, casserole, cheese, cottage, cream, crispy, dessert, eggs, holiday, kugel, lemon, orange, rice, side, sugar, vegetarian, zest

Read it online: https://www.chefs-mate.com/recipe/rice-kugel-2/