Baked Raisin Rice Kugel (Pudding) Recipe

• 2 c. uncooked white rice
• 1 stk unsalted butter
• 2 c. powdered sugar
• 1 tsp cinnamon
• 6 lrg Large eggs
• 1 c. golden brown raisins
• 1/2 c. pecans minced and lightly toasted zest of 1 lemon

1. Pre-heat oven to 350 degrees.
2. Butter a 2 qt casserole.
3. (I like to use a 10 inch pyrex type quiche pan.)
4. Cook and drain the rice.
5. Set aside.
6. In the large bowl of a mixer, cream the butter and sugar.
7. Add in the cinnamon and lemon zest.
8. Add in the Large eggs one at a time, beating well after each addition.
9. Stir in the nuts and raisins, then add in the rice.
10. Pour into the prepared casserole and bake at 350 degrees for 1 hour.
11. To serve, cold slightly and cut into squares.
12. Renee Says: This sweet rice pudding is often served as a side course in Eastern European Jewish meals.
13. This recipe is my mom's, and it is a family favorite.
14. The pudding can be made 1 day in advance, and can be served hot or possibly at room temperature.

white rice, butter, powdered sugar, cinnamon, eggs, golden brown raisins, pecans

Taken from cookeatshare.com/recipes/baked-raisin-rice-kugel-pudding-75461 (may not work)