Baked Raisin Rice Kugel (Pudding) Recipe – a delicious recipe with white rice, butter, powdered sugar, cinnamon, eggs, golden brown raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350 degrees.
2
Butter a 2 qt casserole.
3
(I like to use a 10 inch pyrex type quiche pan.)
4
Cook and drain the rice.
5
Set aside.
6
In the large bowl of a mixer, cream the butter and sugar.
7
Add in the cinnamon and lemon zest.
8
Add in the Large eggs one at a time, beating well after each addition.
9
Stir in the nuts and raisins, then add in the rice.
10
Pour into the prepared casserole and bake at 350 degrees for 1 hour.
11
To serve, cold slightly and cut into squares.
12
Renee Says: This sweet rice pudding is often served as a side course in Eastern European Jewish meals.
13
This recipe is my mom's, and it is a family favorite.
14
The pudding can be made 1 day in advance, and can be served hot or possibly at room temperature.
1501
kcal
Calories
58
g
Fat
222
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 c. uncooked white rice, 1 stk unsalted butter, 2 c. powdered sugar, 1 tsp cinnamon, and more.
Yes, Baked Raisin Rice Kugel (Pudding) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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