Gluten-free, citrus-scented
cream cheese and rice kugel with a buttery, crispy rice cereal
and brown sugar topping.
Rice
Kugel
- 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 8 x 8 x 2-inch baking
dish.
- Combine rice cereal and
brown sugar; sprinkle over rice mixture. Pour remaining 1/4 cup
melted butter over top.
- Bake at 350°F (175°F)
oven for 30 minutes, or until center is barely set.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
