In my family I grew up eating kugel. Not familiar? It’s a noodle casserole (Eastern European in origin), and can be made sweet or savory. But since I stopped eating gluten? I haven’t had kugel in years. Darlings, my sweet memories are the inspiration for this dessert. Thai Kitchen’s new line of rice noodles cook into a glorious casserole, scented with coconut milk and vanilla. It’s a cousin of rice pudding, all the flavor, much less fuss.
- 1 quart Milk (Whole, Skim, Rice, Almond, you choose)
- 1 can Thai Kitchen Coconut Milk
- ½ cup Sugar
- ½ teaspoon Salt
- 1 Vanilla Bean (or 1 teaspoon Vanilla Extract)
- 4 packets Thai Kitchen Purple Corn and Rice Noodles
- 1 cup Raisins
- In a large saucepan, add the milk, coconut milk, sugar and salt. Split the vanilla bean (if using) and scrape out the seeds. Add the bean and seeds to the milk mixture (or just add vanilla extract). Whisk everything together over medium heat and bring to a simmer.
- Add the rice noodles and cover the pot. Cook the noodles over low heat for 15-20 minutes, until they’re soft and have released their starch into the milk (you’ll see the milk beginning to thicken).
- Remove the lid, add the raisins, and cook for an additional 10 minutes, or until the milk has thickened considerably.
- Pour everything into a baking dish and place it in the refrigerator. You’ll need a few hours for it to cool down and set in the dish, overnight is fantastic.