8 Servings
1 Hour, 30 Minutes
Allergens
Bring milk water and margarine to a boil.
Add salt and rice. Cook until soft and creamy.
Add rest of ingredients and mix well.
Pour into a nine-inch square pan. Bake at 350 degrees Fahrenheit for one hour.
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I sprinkled cornflakes crumbs on top and it gave it a real good cheese-lukshen kugel flavor. We now call it a “Mock Cheese-Lukshen Kugel” or a “Gluten-Free Cheese-Lukshen Kugel.”
Shortcut – cook the milk, water, oil, salt, and rice in a deep 5×7″ pan then mix the remaining ingredients into that same 5×7″ pan and of course put it straight into the oven (or toaster oven) in that same 5×7″ pan.
Just a spoon to wash up!