Step 1 of 7
Karelian pies
Bring the rice and water to a boil and simmer until the water is absorbed, 8 minutes. Add the milk, lower the heat and cook very gently, stirring often, until thick and creamy, 40 minutes. Stir in the butter and salt. Cool completely.
Watch: Milk porridge catches on the bottom. Low heat, heavy pan, stir.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Karelian pies take?
2 hr all in — 1 hr prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 16 pies. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Rolling pin, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Rice porridge filling → Mashed potato seasoned with butter and salt. Perunapiirakka, equally traditional in Karelia.
What should I watch for?
Milk porridge catches on the bottom. Low heat, heavy pan, stir.
Any tips from this recipe?
Make the porridge the day before. Cold porridge spreads cleanly; warm porridge tears the crust. If your crust cracks when folded it is too dry; knead in a teaspoon of water. They freeze well. Reheat from frozen at 200°C for 8 minutes and brush with butter again.
Can I prepare this ahead?
They freeze well. Reheat from frozen at 200°C for 8 minutes and brush with butter again.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.