Rainy Comfort “Classic”: Apple Orzo Kugel

Woke up this morning to the rumbling of thunder (and my stomach) and knew I needed to make something comforting. After my mom mentioned how my grandmother used to make apfelreis (or, apple rice) I knew this was just the thing. What became of some experimenting was a dish that reminds me of my mother’s noodle kugel except with orzo. With chunks of green apple and tons of cinnamon this dish is indulgent with a (tiny) bit of a healthy kick.

Apple Orzo Kugel

[Adapted from Chrissi Brewer for High Ground Organics]

  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 cups dried orzo
  • 2 eggs, separated
  • 2 granny smith apple’s, peeled, cored, and chopped into chunks
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon, and more for sprinkling on top
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Meanwhile heat the milk and heavy cream in a pot to a boil. Mix in the orzo and cook according to package instructions, 10 minutes or so. The orzo will soak up the mixture. Make sure to stir constantly to avoid burning.
  3. Add the egg yolks, apples, sugar, cinnamon, butter, and vanilla to the pot and stir.
  4. In a separate dish whip the egg whites with beaters or a whisk until they are foamy and mix into the orzo.
  5. Place the mixture into a casserole dish and sprinkle with cinnamon on top. Place in a larger dish with a shallow amount of hot water on the bottom.
  6. Bake at 325 degrees Fahrenheit for about 35 minutes. Now, eat, eat, eat.

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