Rice Bread (Pirog)

Rice Bread (Pirog)

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"This is one of our family's traditional recipes, a regional Polish sweet bread with rice filling (From Breaking Bread: A Family History Preserved By Seven Sisters). It makes a wonderful tea bread!"
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2 h 40 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast in warm water; set aside.
  2. Scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. Set aside to cool.
  3. In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area.
  4. Combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tablespoon butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool.
  5. Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes.
  6. Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon.
  7. Place in a preheated 375 degree F (190 degrees C) oven. Lower temperature to 350 degrees F (175 degrees C). Bake for 30 to 40 minutes, until golden.


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I searched for this recipe for years. I remember my grandmother making this on the holidays. This is an excellent easy recipe and TASTES GREAT!

Don't let this bread fool you--it's not too hard to do, and it is delicious. It's definitely not for those who are watching their carbs, but it's good for a treat.

Absolutly wonderful....It's well worth the 2.5 hour prep. I followed the recipe exactly as described. Very flavorful and delicious.

This is very interesting; I'm glad I tried it. Next time, I will probably split the dough between two loaves and spread each thinner; as one loaf, it was a bit thick for the rice center. Take ...

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