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12 Serves
116 Mins
Prepare the rice porridge by simmering rice in milk until thick and creamy, then allow it to cool completely.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
202 mg / 4,700 mgSodium
93 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Mix the rye flour with water and a pinch of salt to form a firm dough, then knead until smooth.
Roll the dough into a thin sheet using a rolling pin and cut into small circles.
Place a spoonful of the cooled rice porridge in the center of each dough circle and fold the edges over to create the characteristic oval shape.
Bake the pastries in a preheated oven at high heat until the crust is golden and crisp.
5
g99
g50
g
American