epicurious
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📖 epicurious
🥘 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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