Crust:

To make the crust, mix the water, salt, and butter in a large bowl and stir in the white flour. Beat until smooth. Add the rye flour and mix until well blended. Turn the dough out onto a floured board and knead until smooth, about 2 to 3 minutes. Shape the dough into a roll about 2 inches in diameter, divide into 12 equal portions, and dust with flour. Pat each into a small round cake, then roll out into a circle about 6 to 8 inches in diameter, keeping the shape as round as possible.

Filling:

To make the filling, combine the rice, salt, and milk in the top of a double boiler. Cook over boiling water, stirring occasionally, for 2 hours or until the milk is absorbed and the rice is creamy. Stir in the butter. Cool.

To fill, place 3-4 tablespoons of the filling on each round of dough and spread to within an inch of the edge. Fold two sides of the dough onto the filling, forming an oval shape, but leave an inch-wide strip of the filling exposed. Crimp the edges of the dough. Place the pies on a greased baking sheet. Bake in a 450 degree oven for 15 minutes or until lightly browned, basting twice during the baking with the milk and butter mixture. Baste once again upon removal from the oven. Cover the pies while they are still hot with a clean towel to soften the crusts. Serve hot or cold.