Step 1

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.

Step 2

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).

Step 3

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.