Riisipiirakka

Riisipiirakka, literally “rice pie,” is a traditional Finnish baked dessert. It consists of a pastry crust filled with riisipuuro, a rice porridge made with milk, sugar and often vanilla. The filling may also include raisins and, in some recipes, a beaten egg to help it set during baking. The result is a custard-like rice layer surrounded by crust.

Pohja and variations: The crust can vary from a classic shortcrust pastry to a lighter rye crust or even puff pastry. Some versions use a thinner crust with the filling poured directly into it, while others bake the filling in a deeper pie shell. Variations differ by region and family, but the common element is the rice-based filling.

Preparation: Riisipuuro is prepared by cooking short-grain rice in milk until tender, then cooling. The cooled porridge is mixed with sugar, vanilla and sometimes eggs or cream, and may include raisins. The filling is poured into a prepared crust and baked until set and lightly browned.

Serving: Riisipiirakka is typically served cooled or at room temperature. It is commonly enjoyed with vanilla sauce, berry sauce or a dusting of cinnamon, and is a familiar option for coffee time or desserts during holidays and family gatherings.

Storage: Leftovers can be refrigerated and are best eaten within a few days. The pie can be served cold or gently reheated.

Riisipiirakka is a staple of Finnish home baking, reflecting the common practice of turning a simple riisipuuro into a dessert suitable for everyday occasions as well as special meals.