Boil rice in 350 g water for 8 minutes, add milk and 3 g salt, then cook for 22 minutes, stirring often, to a thick porridge. Cool until lukewarm.

Ingredients

• 140 gRice, white, medium-grain, raw, enriched
• 450 gMilk, whole, 3.25% milkfat, with added vitamin D
• 530 gBeverages, water, tap, drinking
• 35 gButter, without salt
• 260 gRye flour, medium
• 60 gWheat flour, white, all-purpose, unenriched
• 100 gEgg, whole, raw, fresh
• 5 gSalt, table

Method

1. Boil rice in 350 g water for 8 minutes, add milk and 3 g salt, then cook for 22 minutes, stirring often, to a thick porridge. Cool until lukewarm.
2. Knead rye flour, wheat flour, remaining salt and 180 g water into a firm dough. Divide into eight balls, roll each into a thin oval, fill with rice and crimp the edges.
3. Bake on a preheated tray for 15 minutes at 275 °C until the edges are dark and the filling is set. Brush with 20 g melted butter. Boil eggs 8 minutes, mash with remaining butter and serve beside the pies.