What a delicious surprise to bite into one of these small stuffed pastry appetizers and
find it packed with sweet, milky rice! If desired, prepare these briouats in triangles, following
the rolling instructions for Phyllo Triangles Stuffed with Fresh Cheese (page 61).
See note for preparing the oven.

1⁄2 cup/100 g short- or medium-grain rice
3⁄4 cup/175 ml milk, plus more if needed
1 Tbsp granulated sugar
1 tsp orange flower water
1 small cinnamon stick
5 sheets phyllo dough or warqa (see page 46),
plus more in case of breakage
Olive oil for brushing
1 egg yolk, whisked
Light olive oil or vegetable oil for frying
Powdered sugar for dusting
Ground cinnamon for dusting
In a saucepan, bring 4 cups/1 L water to a rolling
boil over high heat. Add the rice, stir, and boil
until the rice is about half cooked and still very
al dente, about 10 minutes. Drain in a strainer but
do not rinse. Immediately return the rice to the
saucepan, and stir in the milk, granulated sugar,
and orange flower water. Add the cinnamon stick
and a pinch of salt. Bring to a boil, reduce the
heat, and simmer, stirring frequently, until the
rice is tender and creamy, but not mushy, and
the milk is absorbed, about 10 minutes. Stir in
1 or 2 Tbsp more milk if necessary. Spoon into a
wide bowl to cool. Discard the cinnamon stick.
On a clean, flat work surface, unroll the
phyllo sheets. Cut into strips about 4 in/10 cm
wide and at least 9 in/23 cm long. Arrange a
couple of the strips facing away from you; cover
the remaining strips with plastic wrap to keep
from drying out. Lightly brush the strips with
olive oil.
Place 1 Tbsp of the rice centered on the
end of each strip closest to you. Roll like a cigar;
halfway through rolling, fold in the sides about
B⁄c in/12 mm, and continue rolling nearly to the
end. Brush the last B⁄c in/12 mm of the strip with
the egg yolk and roll to the end. Place the rolls on
a plate without letting them touch. Repeat with
the remaining phyllo strips and rice.
In a medium skillet or sauté pan over high
heat, heat at least B⁄c in/12 mm of oil until the
surface shimmers. Reduce the heat to medium.
Working in small batches, gently place the phyllo
rolls in the oil and fry, turning once, until golden
brown, 30 seconds to 1 minute. Transfer with a
slotted spoon to paper towels to drain.
Stack two or three rolls on each of six plates.
Dust with powdered sugar and cinnamon just
before serving.

note: To bake in the oven, preheat the oven to
350˚F/180˚C/gas mark 4. Line a baking sheet
with parchment paper, place the rolls on the paper,
and brush with olive oil. Bake until golden, about
15 minutes.