Directions
Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

1. Dissolve yeast in warm water; set aside.
2. Scald 1 cup milk and combine with 100g sugar and 100g margarine. Set aside to cool.
3. Add eggs, vanilla and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and sultanas 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, 50g 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 centre of a lightly greased and floured casserole dish or deep sided cake tin. Spread dough by patting gently to all sides. Let rise for 15 minutes.
6. Spread rice mixture on top of dough and pull sides up gently to form an envelope type design. Rice will show in centre. Brush the top lightly with melted butter and sprinkle with cinnamon.
7. Place in a preheated 190 degrees C oven for 10 minutes. Lower temperature to 180 degrees C. Bake for an additional 30 minutes or until golden brown and cooked through.