Perfect, Pocket-Sized Snacks

Got leftover rice and looking for a way to revamp it? Try these Mini Leftover Rice Pies. They're a satisfying snack that comes in a handy, portable size.

Most of us are familiar with classic pastries made from wheat, but how about those made from rice? Introducing Mini Leftover Rice Pies! These unique and filling snacks are a great way to utilize leftover rice in your kitchen. If you're looking for a quick and easy meal, this recipe is your perfect match. These mini pies are a great option as a quick lunch, a nice snack, or a light dinner. Each one is filled with soft and tasty rice stuffing encased in a crispy crust.

Preparation:

1. Combine the leftover rice and water in a saucepan. Bring to a boil, then lower the heat and cover the pan. Let it simmer for about 20 minutes until all the water is absorbed.

2. Stir in the milk and let the mixture cook for an additional 20 minutes, or until the milk is also absorbed. Season with salt to taste.

3. Preheat your oven to 220°C.

4. In a mixing bowl, combine the salt and rye flour. Gradually add in the water and keep stirring. Add the all-purpose flour gradually, tablespoon by tablespoon, until your dough is just slightly sticky.

5. Divide the dough into eight equal pieces.

6. On a lightly floured surface, roll out each dough piece into a thin circle with a diameter of about 6 inches.

7. Put about 3 tablespoons of the rice mixture into the center of each dough circle, leaving a border of about 1 inch. Spread the rice mixture evenly, avoiding the edges.

8. Fold the edges of the dough upwards, crimping them to form a boat-like shape.

9. Arrange these pastries on an ungreased baking sheet, making sure there's a space of about 3 inches between each one. Brush the tops with the melted butter.

10. Bake for about 10-15 minutes in the preheated oven, or until the dough is firm and the rice porridge has slight browning on top.

11. Enjoy these delicious, easy-to-carry snacks!