Gluten-free, citrus-scented cream cheese and rice kugel with a buttery, crispy rice cereal and brown sugar topping.
1 cup milk
1 (8-ounce) package cream cheese, cut up
1 (12-ounce) carton cottage cheese
1/2 cup butter or margarine - divided use
1/3 cup granulated sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
4 large eggs
3 cups cooked rice
1 1/2 cups crisp rice cereal
1/4 cup packed brown sugar
- Heat milk in 2-quart saucepan; add cream cheese, cottage cheese and 1/4 cup butter. Stir until smooth; cool slightly. Add sugar, orange and lemon peel; mix well.
- Beat eggs and stir into cream sauce. Stir in rice; pour into greased 8x8x2-inch baking dish.
- Combine rice cereal and brown sugar; sprinkle over rice mixture. Pour remaining 1/4 cup melted butter over top.
- Bake in a preheated oven at 350°F (175°F) for 30 minutes, or until center is barely set.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.