Rice breiwat

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 200g cooked rice

    10g cinnamon powder

    300ml milk

    60g walnuts

    60g pine seeds

    60g raisins

    100g sugar

    Butter, for brushing

    10 filo pastry sheets

    30g honey


  • In a pan, bring cooked rice, cinnamon and milk to a boil, then reduce heat and simmer until it begins to thicken.

    Crush walnuts and pine seeds and add to rice mixture. Add raisins and sugar. Cook until moisture has been absorbed and set aside until cool.

    Brush pastry sheets with butter. Place a portion of prepared rice mixture in the centre of each sheet and bring the edges together. Gently twist in to a pouch.

    Preheat oven to 180°C. Place pouches on a baking tray and bake for 10 minutes or until golden brown. Drizzle honey over and serve.