Kugel is one of those words that doesn’t really have a good English translation. It’s not quite a casserole, or a pudding, but those are probably the closest descriptions.
Traditionally kugels were fried, and since most frying pans are circular, the kugels came out round, which is where the name comes from. Nowadays, kugels are typically baked in square or rectangular pans.
This is a brown rice kugel that is tasty, nutritious, and gluten-free. It’s similar to rice pudding, but a little more solid so you can cut it into pieces.
- 1 cup short grain brown rice
- 2½ cups water
- ⅓ cup raisins, soaked
- 4 eggs
- 1 cup orange juice, with pulp
- ¾ cup sugar
- ⅓ cup oil
- 2 tsp. vanilla extract
- ¼ tsp. cinnamon
- Place brown rice and water in a strong pot. Cover the pot and bring to a boil. As soon as it begins to boil, turn the flame down as low as it goes and let it cook about 40–50 minutes until all the water is absorbed in the rice. Do not open the pot or mix while the rice is cooking.
- Put the raisins in a small bowl and cover with water. Let them soak about 15–20 minutes.
- In a large mixing bowl combine the eggs, sugar, oil, vanilla, cinnamon and orange juice. When the rice and raisins are ready, add them in and mix well.
- Pour the batter into a greased 9″ × 13″ baking pan.
- Bake at 350° F for 1½ to 2 hours, until firm.
recipe by Miriam Szokovsk at chabad.org