Authentic Finnish Riisipiirakka

Ingredients

• Rye flour (2 cups)
• Cold unsalted butter (1 cup, cut into small pieces)
• Cold water (1/2 cup)
• Salt (1/2 teaspoon)
• Milk (2 cups)
• Short-grain rice (1 cup)
• Sugar (1/4 cup)
• Butter (2 tablespoons)
• Egg (1, beaten (for egg wash))

Instructions

1. In a large bowl, combine the rye flour, cold butter, cold water, and salt. Mix until the dough comes together. The dough should be firm but pliable.
2. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
3. Meanwhile, prepare the rice porridge filling. In a saucepan, bring the milk to a boil. Add the short-grain rice and reduce the heat to low. Cook, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy porridge consistency, about 20 minutes.
4. Stir in the sugar and butter into the rice porridge until well combined. Remove from heat and let cool. The porridge will continue to thicken as it cools.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles from the dough using a round cookie cutter or a glass. The circles should be large enough to hold a generous spoonful of the rice porridge filling.
7. Place a spoonful of the cooled rice porridge in the center of each dough circle. Fold the edges of the dough over the filling to create a half-moon shape, and press the edges to seal.
8. Arrange the Riisipiirakka on the prepared baking sheet. Brush the tops with the beaten egg to give them a glossy, golden finish.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
10. Serve the Riisipiirakka warm or at room temperature. They are perfect for a cozy breakfast, a comforting afternoon snack, or even as a unique dessert.