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