Rice kugel, popular in Lithuania and parts of Poland, converges beautifully with rice puddings of the American South. In his latest book, Koshersoul, Michael W. Twitty explores and celebrates similarities between the people and foods of the Jewish and African diasporas. This apple butter rice kugel, glistening with honey, is adapted from a peach version that appears in the book. Use freshly cooked and cooled rice, or leftovers from last night’s dinner. If you don’t like raisins in rice pudding or your noodle kugel recipe, use chopped dried apricots instead, or skip them altogether. The kugel is best eaten warm when it’s still faintly custardy in the center.
What you’ll need
Silicone Spatula
$13 At Amazon
8x8" Baking Dish
$18 At Amazon
Pastry Brush
$6 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
3
¼
1
1
1
¼
2
½
½
Need to make a substitution?
Preparation
Step 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.
Step 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).
Step 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.
