Apple and Honey Rice Kugel

Place a rack in middle of oven; preheat to 350°. Generously grease a shallow 1½-qt. baking dish with room-temperature butter. Whisk together 4 Tbsp. unsalted butter, melted, 3 large eggs, ¼ cup sugar, 1 Tbsp. vanilla bean paste or extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cinnamon, and ¼ cup honey in a large bowl until smooth. Using a rubber spatula, mix in 2 cups (packed) cooled cooked long-grain white rice and ½ cup golden raisins or chopped dried apricots, breaking up any clumps of rice, until well combined.

Scrape mixture into prepared baking dish and shake dish gently to evenly distribute. Dollop apple butter over (about 6 dollops), then swirl in with a butter knife or chopstick (don’t overmix or swirls will disappear).

Bake kugel until puffed and browned on top but still slightly jiggly in the center, 35–45 minutes. Let cool 5 minutes, then brush with more honey and sprinkle with flaky sea salt.