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1
For the Filling:
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2
In a saucepan combine the water and rice. Bring to a boil.
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3
Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
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4
Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
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5
Preheat oven to 450u00b0F
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6
Line a baking sheet with parchment paper.
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7
For the Pastry:
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8
In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
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9
Shape the dough into a log and cut into 16 portions and shape each into a round.
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10
On a lightly floured board, roll out each round into a 6-inch circle.
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11
Spread about 3 tablespoons of filling evenly on each round.
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12
Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
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13
Place on the prepared baking sheet.
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14
In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
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15
Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
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16
Remove from the oven and brush again.
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17
For the Egg Butter:
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18
In a small bowl, cream the butter. Stir in the eggs.
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19
Season with the white pepper and ground ginger, if desired.
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20
Cool the pastries and serve with the egg butter at room temperature.
