Method

• Make the crust: In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  
  
• Make the filling: In a saucepan, combine the rice, water, butter, sugar, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
  
  
• Roll out the pastry: Roll out the dough on a lightly floured surface to a 12-inch circle.
  
  
• Cut into circles: Cut the dough into 8-10 circles.
  
  
• Place the filling: Place a spoonful of the rice porridge in the center of each circle.
  
  
• Fold the edges: Fold the edges of the dough over the filling and pinch together to seal.
  
  
• Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown.
  
  
• Serve: Serve with butter and egg butter.