One of my favorite recipes my Babci (that’s Polish for grandma!) handed down to me is her Pirog, or Polish Rice Cake. This is a delicious rice filling enveloped in a yummy yeast dough.

Pirog is a delicious dessert or breakfast that can be served cold or sauteed. It’s great for holidays, weddings, or any celebration. It’s also a great treat to bring to a friend or family member’s get-together or to serve when you’re having company.

My Babci came up with this recipe when she first married my Dziadziu (that’s Polish for grandpa!). Babci said the first Pirog she made was so bad she had to bury it under the cherry tree in the side yard! (It must have made a good fertilizer!) After a few tries, she came up with the recipe below. It’s been a favorite in my family for decades ever since!

To see how I make Pirog, click here to view my YouTube video.

My Babci's Pirog (Polish Rice Cake)

Pirog is a Polish rice cake made with delicious rice filling enveloped in a yummy yeast dough. It's perfect for weddings, holidays or any celebration with family or friends.

Servings 40 pieces
Author YumDelectable



  • 1 lb long grain rice not precooked
  • 1 lb butter
  • 1/2 cup millet seeds
  • 1 cup sugar
  • 2 tsp salt
  • 1 1/2 quarts milk


  • 1 box hot roll mix
  • Handful flour
  • 1 egg beaten


  1. In a large dutch oven, cover millet seeds with water and cook slowly over low heat for 5-10 minutes, until water is absorbed.
  2. Add rice to the pot. Cover rice and millet with water.
  3. Add remainder of ingredients (butter, sugar, salt and milk) and cook slowly over low heat until very thick, approximately 45 minutes.
  4. Grease a 9”x13” baking pan.
  5. Preheat oven to 325° Fahrenheit.

  6. For the dough, follow the preparation instructions on the hot roll mix box.
  7. Add a handful of flour to the dough. Knead the dough until firm enough to roll out.
  8. Roll out dough until it’s large enough to line the bottom, sides and top of a 9”x13” baking pan.
  9. Place dough in greased baking pan.
  10. Add rice mixture.
  11. Fold dough over, covering rice mixture like an envelope.
  12. Brush top of dough with beaten egg
  13. Bake at 325° Fahrenheit for 45 minutes.

  14. Cool before turning Pirog out of pan. After turning out of pan, turn Pirog back right side up.


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