Rintaku

Rintaku is a term primarily used in Finnish culture, referring to a type of small, often roundish, savory baked pastry or bun. These pastries are typically filled with various ingredients, with the most traditional and common filling being rice porridge. Other popular fillings include mashed potatoes, liver paste, or carrots. Rintaku are usually made from a simple dough, often leavened with yeast, and can be glazed with egg to give them a golden-brown finish.

The preparation of rintaku involves shaping the dough into small portions, then enclosing the chosen filling within it. They are then baked until cooked through and the pastry is golden. Rintaku are a versatile food, often served as a snack, a side dish, or as part of a larger meal. They are particularly popular during festive occasions or as a comforting homemade treat. The name itself, "rintaku," is thought to derive from the Finnish word "rintakehä," meaning ribcage, possibly due to their shape resembling a small, rounded chest. While rice-filled rintaku are the most classic, variations exist across different regions and families, reflecting a tradition of adapting recipes to local ingredients and preferences.