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Rice Strudel

4 servings

Ingredients

• 100 g rice
• 0.25 l white wine
• cinnamon (a little)
• lemon zest (a little)
• cloves (a few pcs)
• sugar (to taste)
• lemon juice (a little)
• 0.5 tbsp flour
• 1 pcs egg (whole)
• 3 pcs egg yolks
• strudel dough (as needed)
• raisins (pitted) (a little)
• butter (a little)
• 0.5 cup milk (for the casserole)

Instructions

1. Cook the thoroughly washed and blanched rice until soft in white wine with cinnamon, lemon zest, a few cloves, and sugar, then sharpen with lemon juice.
2. Prepare a cream from white wine, flour, sugar, the whole egg, and the egg yolks, bringing it to a boil over heat while constantly whisking, then continue to stir after removing from heat until cooled.
3. Spread the rolled-out strudel dough with the cream, distribute the cooled rice on top, sprinkle with pitted raisins, roll up the strudel, and bake until nicely browned in a buttered casserole dish.
4. Before baking, pour a little milk into the casserole and brush the top of the strudel with butter.

Modernized from a treasured 19th-century German cookbook.