J'ai goûté ça il y a bien longtemps lors d'un voyage en Finlande. J'avais beaucoup aimé.
Il faudrait que j'essaye d'en faire pour voir.

Ingredients for dough

• 2 cups (coarse) rye flour
• 3/4 cup whole wheat or spelt flour
• 1 cup water
• 1 tsp salt

Ingredients for rice porridge

• 2 cups uncooked short grain brown rice
• 1 litre of whole milk
• 1 tsp salt
• 2 tbsp butter
• water

Instructions

1. Combine flour and salt and then add water, stir until it looks like the above mixture. My mom usually grinds the flour herself because it’s better when it’s grainy and course. And let it sit for a few hours, that always makes it better as well.
2. Cover brown rice with water, bring to a boil and simmer for five minutes. Then add milk and while stirring to make sure the milk doesn’t burn, bring to a boil and then simmer for 45 minutes. Stir occasionally. Then add salt and butter. If the whole mixture is too thick add more milk. Then let it cool down before you make the rice boats.
3. Take some dough and shape into a roll about two inches thick. Then cut about a one inch piece to make each individual crust.
4. Pat it out first using lots of flour (because the dough is very sticky)
5. Use a rolling pin adding flour each time you turn it to make it into an oval shape.
6. Spread a thin, even layer of rice porridge leaving an inch in the perimeter.
7. Fold over in the center and pinch along to each end.
8. These are what they should look like and trust me, this takes experience. Mine would not look like this if I tried this at home alone.
9. Bake at 375 degrees for 45 minutes to 1 hour.
10. Make sure they are brown, crispy and well done before you pull them out of the oven.
11. Final step, take 1/2 cup butter and 1 cup water and bring to a boil so that it’s completely melted (then you can turn off the heat). Dip each individually into the butter mixture immediately upon taking out of the oven.