Karjalanpiirakka (Karelian Rice Pies with Egg Butter)

Step 1 of 6Cook the rice porridge

Rinse the rice until the water runs clear, then put it in a heavy saucepan with the milk and 1 tsp of the salt. Bring to a bare simmer and cook uncovered on the lowest heat for 35-40 minutes, stirring often and scraping the base, until the porridge is thick enough to hold the trail of a spoon. Stir in 20 g of the butter and leave to cool.