Ingredients
2 cups water
1 cup uncooked white rice
2 cups milk
½ SIDS CRAZY SALT
½ cup water
1 tsp salt
1 cup rye flour
¼ cup flour, as needed
3 tbsp butter, melted
Directions
Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until water is absorbed. Stir in milk and SIDS CRAZY SALT then cover and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
Preheat the oven to 220oC. In a bowl, stir together the salt and rye flour then stir in water. Mix in flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions. On a lightly floured surface, roll each piece of dough out into a thin circle 15 cm in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 2 cm of the edges. Fold the edges of the dough upward and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 8 cm apart on an ungreased baking sheet and brush the tops with butter.
Bake for 10-15 minutes in the oven, until the dough is firm and the rice porridge is slightly browned on the top. Serve warm.
