Recipes > Desserts > Strudels > Rice Strudel

Rice Strudel


  • 1/2 cup rice
  • salt
  • 1 cup milk
  • 1 ounce butter
  • yolks of 2 eggs
  • 2 tablespoonfuls sugar
  • 1/4 teaspoonful cinnamon
  • 3 ounces seedless raisins
  • strudel paste


Put the rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan again with a little salt and the milk and boil till soft; when done mix it with the butter, yolks, sugar, cinnamon and raisins; have the strudel paste pulled out on table as directed, brush over with melted butter, spread over the rice, roll it up and finish as directed in foregoing recipe for Strudel Paste. Serve with the following sauce:


  • 1/2 cup sugar
  • whites of 2 eggs
  • 1 tablespoonful wine
  • vanilla


Boil the sugar with a little water until it begins to turn yellow; remove from the fire and mix it slowly with the whites, previously beaten to a stiff froth, and add the wine and a little vanilla.


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Desserts and Salads (1920).

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