Rice Kugel

Rice kugel is a staple on Jewish holiday tables, and this version leans into the creamy side with both cream cheese and cottage cheese melted into warm milk to create a rich custard base.

Orange and lemon zest give it a subtle citrus brightness that keeps all that richness from feeling heavy. The zest is stirred in while the cream sauce is still warm, which helps release the oils and spread the flavor evenly through the mixture.

The crispy rice cereal and brown sugar topping is what really sets this apart from a standard kugel. It bakes into a crunchy, caramelized crust with melted butter that contrasts with the soft, custardy rice underneath. Pull it from the oven when the center is barely set. It firms up as it cools, and overbaking turns the custard grainy.

Kitchen Tips

• Let the cream cheese mixture cool slightly before adding the eggs. Hot liquid will scramble them and give you a lumpy texture.
• Use day-old cooked rice if you have it. Freshly cooked rice can be too moist and make the kugel watery.
• Don’t crush the rice cereal too fine. Coarse pieces give better crunch on top.
• Serve warm or at room temperature. This reheats well in the oven at a low temperature.

Variations

• Cinnamon raisin: Add a teaspoon of cinnamon and a handful of raisins to the rice mixture for a more traditional flavor.
• Dairy-free version: Swap cream cheese and cottage cheese for their dairy-free alternatives and use plant-based butter.