Pour bathed rice with hot water and cook through for 10-12 minutes under a lid at full power. Let to infuse.
Chop onion and fry it for 1 minute in vegetable oil at full power.
Mash conserves with a folk, mix with boiled rice and fried onion.
Shape 5-6 dough balls, roll out into flat cakes, put prepared stuffing on each and tweak the edges, leaving holes in the centers.
Put the rasstegais on greased baking sheet, leave for 10-15 minutes, then bake over 390°F.
Brush baked rasstegais with butter and serve with fish soup.
