| • | Place a saucepan on fire and add water and butter.
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| • | Boil the water and stir in the short-grain rice.
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| • | Simmer for 10 minutes, stirring occasionally.
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| • | Pour in the milk and continue stirring, until it starts boiling.
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| • | Simmer for 50 minutes, till the rice is cooked.
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| • | Season the rice with salt. Remove and set aside.
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| • | Mix together rye flour, plain flour, salt and water.
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| • | Work on to form dough.
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| • | Roll out the dough on a floured surface, till it is about 2 mm thick.
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| • | Cut into circles that are 8 cm in diameter, using a cutter.
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| • | Roll out each circle into thin crusts.
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| • | Fill each crust with a thin layer of the rice preparation, in the center.
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| • | Turn up 1 cm of the side, to create an edge and pinch the edges.
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| • | Repeat with other crusts.
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| • | Bake the pasties at 570°F (300°C), for 15 to 20 minutes.
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| • | Mix butter and milk to form the glazing.
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| • | Remove the pasties from oven and brush with the glazing.
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| • | Keep the pasties under a tea towel or greaseproof paper, to soften.
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| • | Soften the butter and mix with mashed eggs and parsley.
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| • | Serve the pasties hot with egg and butter spread. |
