Gluten Free Rice Rolls

Preparation

• Rice pudding
• Put the butter in the bottom of the pan and let it melt.
• Add the milk drink and bring to the boil.
• Add the rice, stirring all the time so that the rice doesn't cook.
• When the porridge comes to the boil, place a steel grate under the pan.
• Reduce the temperature and let the porridge simmer for 40 minutes, stirring occasionally.
• Finally, add salt and leave the porridge under the lid to cool.
• Dough
• Mix the yeast and salt in lukewarm water.
• Gradually add the flour, and when the dough is thick, add the curdled margarine and the rest of the flour, kneading the dough well, either by hand or with a machine.
• The dough is then very kneaded when it comes loose from the edges of the bowl.
• Put the rest of the flour packet in the bottom of the bowl and, using a tablespoon, scoop lumps of dough into it and, with floured hands, shape them directly onto the baking tray into round cakes.
• Pat the cakes into about ½ cm thickness. Spread about 1 tbsp of rice porridge on top and spread it evenly around the edges.
• Preheat the oven to 250 degrees.
• Let the flowers rise until the oven is at the desired temperature and bake them until golden brown, about 10 to 15 minutes depending on the oven.
• Grease the flowers with butter with a splash of milk and a little salt if you don't use heavy salted butter.