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Rice Piirakka Filling

1 cup uncooked white rice (not precooked or instant)
1 teaspoon salt
6 cups milk
2 tablespoons butter

To make the filling, combine the rice, salt, and milk on top of a double boiler. Cook over boiling water, stirring occasionally, for 2 hours or until the milk is absorbed and the rice is creamy. Stir in the butter. Cool. Fill and bake the piirakkaa as in the directions for Basic Karelian Piirakkaa, basting with the milk-and-butter sauce. Serve hot or cold.

Contributed by Brent Timothy

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