A gluten-free, creamy rice kugel studded with raisins and topped with a crunchy cinnamon cornflake topping.
3 cups cooked rice
2 large eggs
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup sour cream
1 cup (8-ounces) cottage cheese
1 cup milk
1/3 cup raisins (optional)
1/2 cup crushed cornflakes
1/4 cup melted butter or margarine
1 teaspoon ground cinnamon
- Measure rice into large mixing bowl.
- In small mixing bowl beat eggs with sugar and salt. Add sour cream, cottage cheese and milk. Mix thoroughly. Pour over rice. Add raisins. Stir well.
- Pour into buttered shallow 2-quart baking dish.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes. Top with mixture of cornflakes, butter and cinnamon. Continue baking for 15 minutes or until knife inserted near center comes out clean.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.