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Dessert

Rice Strudel

Rice Strudel is a pastry filled with a sweet rice mixture, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Rice Strudel

Ingredients

Directions

Prepare

  1. Prepare the dough as for apple strudel and let it rest in a warm place, covered.

  2. Wash the rice in hot water three times, then boil it in milk until very soft and thick.

  3. Let the rice cool, then mix in the butter, egg yolks, sugar, vanilla, salt, and beaten egg whites thoroughly.

Assemble and bake

  1. Roll out the dough as thin as possible, spread the rice mixture over it, and roll it up.

  2. Optionally, add pounded almonds and raisins before rolling.

  3. Place in a greased pan and bake until brown, basting with sweet cream or butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the thick, soft filling that gives the strudel its body.
Egg yolks
Enrich the filling and add richness and body as it sets.
Egg whites
Add lightness to the filling when beaten in.
Butter
Adds fat for richness and a tender filling.
Milk
Cooks the rice into a soft, thick base for the filling.
Sugar
Adds sweetness and helps the filling brown in the oven.

The step that matters

Boil the rice until very soft and thick. Rice that is not cooked long enough stays firm and grainy, and the filling will not hold together when rolled. Cooking it in milk until thick gives a smooth, sliceable filling that sets properly in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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