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Quick Bites: Cottage Cheese Brown Rice Kugel

How does a Vietnamese girl end up making a kugel* variant?! Well it all starts with an unnatural binge on cottage cheese and a desperate craving for something sweet.

I’ve been mowing through quarts and quarts of cottage cheese. I normally have cottage cheese with a salt and tons of pepper on potatoes, with crackers, in tuna salad, etc. But I was getting slightly bored with those applications so I went to my food sites to see how other people were spicing up their cottage cheese.

Over and over again I saw people putting sugar/Splenda and cinnamon on their cottage cheese. At first I was a bit repelled but as the idea simmered in the back of my brain… it started to sound… not *too* bad.

And after tasting it, it really reminded me of maple syrup & brown sugar oatmeal! So this has become a great quickie breakfast treat for the winter for me.

*I know this is not a real kugel. I’m pretty sure this is no where close to a real kugel. I realize this is a kugel about 5 times removed from kugels. But I just like saying and writing the word kugel – it’s fun, you should try it!

Cottage Cheese Borwn rice Kugel - weird but pretty damn good!

Brown Rice Kugel

1/2 cup cooked brown rice (I cook min with a little bit of butter and salt)

1/4 cup cottage cheese

1 – 2 tsp sugar (more or less to taste but I like mine sweet)

1 tsp cinnamon (you really can’t use too much of this)

Layer ingredients with brown rice on the bottom, cottage cheese, sugar and fianlly with cinnamon on top. Mix or not – just dig in and enjoy.

In the comments section, let me know how you eat your cottage cheese!

~it’s always good with cheese~

5 Responses

  1. foodhoe says:

    mmmm, that sounds delicious and healthy! Do you heat it up at all? I am on the prowl for a good cottage cheese, any recommendations?

  2. I do heat up the brown rice/ use freshly made brown rice. I think the nuttiness of the brown rice gives the dish that oatmeal flavor. I’m not picky about the cottage cheese I use. Though I always pick ones that do not have added emulsifiers (thickeners), or other additives. I like the Daisy brand because it has only skim milk (to make the curds), cream (added at the end and is the “sauce” the curds live in), enzymes (to curdle the milk) and Vitamin A Palmitate (added to low fat milk and other dairy products to replace the vitamin content lost through the removal of milk fat). But any brand will do – just read the label and pick one with out all the gums and stuff.

  3. foodhoe says:

    mmm that sounds so good thx for the deers!

  4. foodhoe says:

    Lol! I hate autocorrect… I meant deets. :(

  5. I love cottage cheese too but haven’t tried it sweet. I’m a fan of drizzling a bit of EVOO and balsamic on it :)

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