For the dough: bring the margarine to room temperature. Sift flour heaped, make a groove in it, add egg, margarine, salt and sugar. Knead elastic soft dough, cover with a towel and put in a cool place for 20-30 minutes. For the filling: bring 600 ml drinking water to the boil, salt, pour in rice and cook until "al dente" for about 14 minutes. Place in a colander and rinse. Put 1/6 of the cooked rice (about 30 g) aside. Soak raisins in hot water for 20 minutes, then dry. Mix raisins with the basic mass of rice (about 150 g), 20 g sugar and warmed melted butter. Peel and coarsely grate hard-boiled eggs. Mix curd with 10 g sugar. For the streusel, rub flour with butter to crumbs. Divide the dough into two parts: a third and two thirds. Roll out most of the dough into a circle and put it on a piepan 22-24 cm in diameter. Put the reserved 30 g rice, curd, the prepared mixture of rice with raisins and the last layer of grated eggs on the dough by layers. Roll out the smaller part of dough into a circle, put the filling and pinch the edges so that to obtain a "pigtail". Sprinkle the center with streusel. Bake in the oven at to 170 °C for 20-30 minutes.