These are very good. The pastry dough chills anywhere from 1 to 1 1/2 hours -- so allow time! Also, next time I'd substitute some kind of grated cheese for the cooked rice, something mild like Swiss or Gouda, both of which are as Finnish as rice!
Maybe it was just me but the dough was very difficult. In the end I was able to make it stick together and make a sheet (but not a thin one). After it had baked it tasted somewhat like shortbread without the sugar. Might be my inexperience with this type of dough. If I used this recipe again I would add some cheese as Mersaydees suggested. This was a flop for me but still giving it a 4 because it does have potential if someone who knows what they are doing made it. I got about 24 pastries out of the recipe.
Excellant. Easy to prepare and great flavor. My family ate until stuffed, then ate some more. Luckily I had doubled the recipe. They also raided the fridge at bedtime for more.