bonappetit4.2
Apple and Honey Rice Kugel
Michael W. Twitty combines the best of custardy kugel with rich rice pudding of the American South for this take on the Rosh Hashanah classic.
👥 4 Servings👤 Michael W. Twitty📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●spatula
- ●oven
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Generously grease a shallow 1½-qt. baking dish with room-temperature butter. Whisk together 4 Tbsp. unsalted butter, melted, 3 large eggs, ¼ cup sugar, 1 Tbsp. vanilla bean paste or extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cinnamon, and ¼ cup honey in a large bowl until smooth. Using a rubber spatula, mix in 2 cups (packed) cooled cooked long-grain white rice and ½ cup golden raisins or chopped dried apricots, breaking up any clumps of rice, until well combined.
. unsalted butter, melted, plus room-temperature butter for pan4 Tbsp(packed) cooled cooked long-grain white rice (such as Carolina Gold or basmati)2 cupslarge eggs3. vanilla bean paste or extract1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. ground cinnamon1 tsp
2
Scrape mixture into prepared baking dish and shake dish gently to evenly distribute. Dollop apple butter over (about 6 dollops), then swirl in with a butter knife or chopstick (don’t overmix or swirls will disappear).
3
Bake kugel until puffed and browned on top but still slightly jiggly in the center, 35–⏱️ 45 minutes. Let cool ⏱️ 5 minutes, then brush with more honey and sprinkle with flaky sea salt.
(packed) cooled cooked long-grain white rice (such as Carolina Gold or basmati)2 cupsFlaky sea salt
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