Rice Roll

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 6

This somewhat unusual roll can be served as a main dish or as a side to various meals. It is light and tasty, yet very filling.

Before cooking, rinse the rice. Place it in a colander and rinse under running water until the water runs clear. Once the water is clear, drain the rice well. Wash the parsley, dry it, and finely chop it. Peel the carrot, wash it, and grate it finely.
Place the rice in a pot and add 1 and a half cups of water, which you salt. Place the pot on the stove and cook the rice for 5 minutes, then drain it. Transfer it to a bowl, add the carrot, parsley, and egg yolks. Mix everything well. Melt the butter in the pot.
Preheat the oven to 200 °C. On a lightly floured work surface, roll out the puff pastry, then transfer it to a floured cloth, where you stretch it as thinly as possible on all sides. Carefully trim the edges of the pastry with a knife. Spread two-thirds of the butter over the pastry. Spread the rice mixture over the lower half of the pastry and roll it up using the cloth. Start rolling from the bottom where the filling is.
Line a baking dish with parchment paper and transfer the roll onto it. Brush the top with the remaining butter. Place the dish in the preheated oven and bake the roll for 45 minutes. Remove the baked roll from the oven, cut it into even slices, and serve.

To make the job easier, you can also prepare the roll using store-bought puff pastry.