Back in the old days, nothing was wasted. When visitors were spied approaching in the distance, the leftover breakfast porridge was quickly transformed into a dessert to serve the guests, along with coffee naturally. Creative cookery!
Ingredients
1 liter of milk
1 dl round rice (or 1 ½ cups semolina*)
1 dl flour
3 eggs
1 dl sugar
½ teaspoon salt
2 tsp ground cardamom
50 g butter (or margarine)
Instructions
Cook the milk and rice / semolina to a smooth porridge then allow it to cool slightly.
Whisk the eggs together.
Mix the eggs into the porridge.
Then add the flour, salt and cardamom.
Add more milk if batter is too thick.
Grease a baking dish or round pan and pour in the batter.
Dot with butter.
Bake at 200°C (350°F) for about 40 - 60 minutes.
Serve with sviskonkräm (plum jam) and snömos (Åland slang for whipped cream).