Kugel delicious warm or cold

RECIPE FINDER

April 26, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Judith Miller of East Windsor, N.J., was looking for a recipe that her mother used to make in the 1940s for a rice pudding that was baked and looked like a cake when it was done.

Barbara Arnoff of Baltimore sent in her recipe for what she calls rice kugel, which is rice pudding baked either in a round or square pan, with a consistency solid enough that it can be cut into slices and served like a cake.

The kugel can be served warm or cold. It's delicious on its own or jazzed up with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side.

Rice Kugel

Serves 8 to 10

1 cup uncooked white rice

2 cups water

1/3 cup raisins

4 eggs, lightly beaten

1 cup orange juice

3/4 cup sugar

1/3 cup oil

2 teaspoons vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Lightly grease a 9-inch-by-9-inch square pan or a 10-inch springform pan. Cook rice in the 2 cups water until soft but not mushy. While the rice is cooking, soak the raisins in warm water to soften.

Combine eggs, orange juice, sugar, oil, vanilla and remaining spices in a bowl. When rice is cooked, combine with other ingredients. Drain raisins and add to the mixture. Pour into the greased pan. Bake for 1 hour.

Per serving (based on 10 servings): 257 calories, 4 grams protein, 10 grams fat, 1 gram saturated fat, 38 grams carbohydrate, 1 gram fiber, 85 milligrams cholesterol, 30 milligrams sodium

RECIPE REQUESTS

Carlene Shearer of Columbia is looking for a recipe she had in the '70s for "Party Perfect Chicken." It was made with curry powder, apples and apricot baby food.

Joseph Dunn of North Canton, Ohio, is looking for a lost recipe of his mother's for Raisin Crumb Pie. The raisin filling was on the bottom and topped with a moist cake with crumbs on top.

If you are looking for a hard-to-find recipe or can answer a request, write Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, please put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes in order for them to be published. Letters may be edited.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.