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Rice Kugel (D, TNT)
Source: "Specialties from the Jewish Food," from Erna C. de Schlesinger, edited in Buenos Aires in 1955
Serves: 4

1 cup rice
4 cups boiled water
1 tsp. salt
4 beaten eggs
1 cup raisins
1/4 cup butter

Cook the rice in salted water until it is almost tender.

Mix all other ingredients with the rice.

Put it all together in a pudding mold greased with butter. Bake until browned.

Posted by Marianne Kauffman

Nutritional Info Per Serving: N/A