Gluten free pannukakku - old fashioned milk pie

Ingredients 

Milk pie/porridge base

1 dl porridge rice (about 0.5 cup)
3 dl water (1.3 cup)
5 dl milk (2.1)

Pie base

2½ dl heavy whipping cream
½ dl almond flour (blanched)
3 eggs

3 tbsp sugar
1 tsp cardamom seeds (minced)
½ tsp salt

1 tsp vanilla extract

pinch of cinnamon (optional)

Serve with 

Vanilla ice cream

berry jam (raspberry, strawberry or mixed berries) or you can go with fresh berries

Preparation steps

Step 1: prepare the porridge base. 

In a pot add the water and the well rinsed rice, and boil until the water evaporates and the porridge thickens, about 10 minutes. Add the milk, and boil for an additional 40 minutes, mixing occasionally.

Let the porridge cool.

Step 2

Preheat the oven to 200C, 400 F.

Lightly mix the eggs with the sugar, add the almond flour, vanilla extract, cardamom, salt, and the porridge base until the cooled porridge base.

Pour the mixture into a 10x16, at least 2 inch deep pan. (I add a sheet of parchment paper to make sure I don't have to scrape the pie out but rather it will lift easily.

Bake the mixture for 30 minutes, or until it feels jelly-ish to light shaking, and the top gets a lovey golden color. If the top browns too fast, throw a foil to the top to protect it from burning, and let it thcicken.

Let is cool, cut into squares, and serve as soon as it reaches room temperature with your favorite toppings.

Bon appétit!