Rice Roll with Fruit


50 g / 2 oz rice
100 g / 4 oz milk
1/2 egg
20 g / 0.7 oz butter
10 g / 0.4 oz sugar
50 g / 2 oz apples
20 g / 0.7 oz dried apricots
25 g / 1 oz water

Wash, dry and grind rice using coffee grinder, and make porridge with water and milk. Then add sugar, eggs and 5 g / 0.2 oz butter, mix and cool; then lay out a layer of porridge 1 cm / 0.4 in thick on a gauze moistened with water. Put finely chopped apples and dried apricots in the middle, wrap into a roll, put on a greased skillet and steam until ready. Serve with butter.

This recipe is for patients with gastric disease.

Roll with Poppy Seeds

1 kg / 2 lb 3 oz flour
1 1/2 cup milk
5 eggs
1 cup sugar
100 – 125 g / 3.5 – 4.5 oz butter or margarine
3/4 tsp salt
30 g / 1 oz yeast

For stuffing:
300 g / 11 oz poppy seeds
150 g / 5 oz honey
3/4 cup sugar

Make dough the same way as for “Shanezhki” buns. Prepare poppy seeds separately: out it in a pan, pour over with boiling water, cover and let it stand for 30-40 minutes. Then drain water, squeeze poppy slightly, then crush it in a mortar, gradually adding honey and then sugar, so that the mixture resembles thick preserve.

Roll out the dough into thickness of about 1 cm / 0.4 in, place a layer of prepared poppy on top, even out and roll dough into a tube. Place the roll on a baking sheet greased with butter and put in a warm place to rise; then moisten roll with egg and place in a hot oven to bake for 20-30 minutes.

For aroma, you may add some vanilla or lemon peel to the dough. When serving, slice roll and sprinkle with powdered sugar.