Karjalan Piirakka

• 1 cup Medium Grain Rice, Uncooked
• 1 cup Water
• 3 cups Milk, Or More As Needed
• 2 Tablespoons Butter
• 2- 1/2 teaspoons Salt
• 1/2 cups Butter
• 1/2 cups Milk
• 1 cup Water
• 2 Tablespoons Butter, Melted
• 1 teaspoon Salt
• 1- 1/2 cup All-purpose Flour
• 1- 1/2 cup Rye Flour
• 1 cup Butter, Room Temperature
• 18 teaspoons Ground Ginger
• 1/4 teaspoons Salt
• 4 whole Hard Boiled Eggs, Finely Chopped

1. For the rice filling, in a medium saucepan, bring rice and water to a boil over high heat.
2. Stir in the milk.
3. Reduce heat to low; cover and cook until rice is tender, about 20-25 minutes.
4. Add the butter and salt to taste.
5. Beat with a wooden spoon until mixture is creamy.
6. Add more milk if necessary, until consistency is similar to cooked oatmeal.
7. Set aside to cool.
8. Grease baking sheets or cover with parchment paper; set aside.
9. Prepare glaze by melting butter in a small saucepan over low heat; stir in the milk.
10. Stirring occasionally, heat until milk is hot; set aside and keep warm.
11. Prepare the rye crust (see directions below).
12. Spread 1/4 cup cooked rice filling, making a boat-shape oval, narrower and sharply pointed on two opposite ends.
13. Leaving the center open, crimp the crust edge in even pleats as it is brought up over filling.
14. Place pies, 2 to 3 inches apart, on prepared baking sheets.
15. Preheat oven to 450F.
16. Brush pies with a warm butter/milk glaze.
17. Bake pies for 7 minutes, brush with the glaze and return to the oven for another 8 minutes.
18. Remove from the oven and glaze once more.
19. Serve hot or cold with Egg Butter.
20. Makes 16 pies.
21. Rye Crust: In a large bowl, combine water, butter, salt and all-purpose flour; beat until smooth.
22. Stir in rye flour to make a stiff dough similar to a yeast dough.
23. Turn out onto a board dusted with rye flour.
24. Knead until smooth, about 5 minutes.
25. Divide into 4 equal pieces.
26. Cut each piece into fourths.
27. Shape each piece into a ball .
28. On a lightly floured board, roll out each ball of dough to a 6-inch circle.
29. Egg Butter (Munavoi): In a medium bowl, beat butter , salt and ginger until light and fluffy.
30. Stir in eggs.
31. Serve immediately or store in the refrigerator.
32. Serve at room temperature.
33. Makes 2 cups.

grain rice, water, milk, butter, salt, butter, milk, water, butter, salt, allpurpose, rye flour, butter, ground ginger, salt, eggs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/karjalan-piirakka/ (may not work)