Karjalan Piirakka

For the rice filling, in a medium saucepan, bring rice and water to a boil over high heat. Stir in the milk. Reduce heat to low; cover and cook until rice is tender, about 20-25 minutes. Add the butter and salt to taste. Beat with a wooden spoon until mixture is creamy. Add more milk if necessary, until consistency is similar to cooked oatmeal. Set aside to cool.

Grease baking sheets or cover with parchment paper; set aside. Prepare glaze by melting butter in a small saucepan over low heat; stir in the milk. Stirring occasionally, heat until milk is hot; set aside and keep warm.

Prepare the rye crust (see directions below). Spread 1/4 cup cooked rice filling, making a boat-shape oval, narrower and sharply pointed on two opposite ends. Leaving the center open, crimp the crust edge in even pleats as it is brought up over filling. Place pies, 2 to 3 inches apart, on prepared baking sheets.

Preheat oven to 450F. Brush pies with a warm butter/milk glaze. Bake pies for 7 minutes, brush with the glaze and return to the oven for another 8 minutes. Remove from the oven and glaze once more. Serve hot or cold with Egg Butter. Makes 16 pies.

Rye Crust:
In a large bowl, combine water, butter, salt and all-purpose flour; beat until smooth. Stir in rye flour to make a stiff dough similar to a yeast dough. Turn out onto a board dusted with rye flour. Knead until smooth, about 5 minutes. Divide into 4 equal pieces. Cut each piece into fourths. Shape each piece into a ball . On a lightly floured board, roll out each ball of dough to a 6-inch circle.

Egg Butter (Munavoi):
In a medium bowl, beat butter , salt and ginger until light and fluffy. Stir in eggs. Serve immediately or store in the refrigerator. Serve at room temperature. Makes 2 cups.