RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Rice Kugel #2 - pareve
Serves 6 3/4 cup short-grain rice 2 eggs 1/2 cup superfine sugar 1 cup raisins 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/3 cup butter, melted Cook the rice according to package directions. Set aside to cool. Preheat oven to 325 degrees. In a medium-sized bowl, place the eggs and sugar. Whisk for 5 minutes, until the mixture turns creamy. Add the raisins, vanilla extract and cinnamon. Mix to incorporate. Pour the butter into a casserole dish. Swirl the butter around to coat the sides. Add the surplus butter to the rice mixture. Mix to incorporate. Pour the rice mixture into the casserole. Bake for 1 hour, until golden brown. Serve warm, plain or with warm syrup. "The New Complete International Jewish Cookbook" by Evelyn Rose Jewish Bulletin of Northern California May 1997 issue Zillah Bahar
