Rice Pie (GF)

I should write more. Really, I should. Not that I have so much to say, and not because I think I'm thàt interesting. Not writing will not be such a loss to the world. But it's just - I actually liked writing things down. Telling 'the world' how my world spins. How my head spins.
These days, I just can't find the energy to do that. And I can't find words that fit to what my head says, most of the time. It spins too fast. I'm just so tired and there is so much I want to do... Anyway, on to the pie !

This recipe is really easy and quick. You can whip it up in about 5 minutes ! (Ofcourse it still has to bake 45min ... But still, quick and easy). And above all, it's delicious: a soft, moist, vanilla-y pie...
It was one of my favorite 'easy'-recipes before I went gluten-free, and as it needs only little flour, adjusting it was no real problem. I do add some extra vanilla extract now, because that makes the taste somewhat better. Yeah, I do still like this recipe :-)


Rice Pie

Ingredients
• 4 eggs
• 6 T sugar
• 2 packs vanilla sugar (8g each)
• 2 cans rice pudding (make sure it's gluten-free!)
• 7 T rice flour mix
• 3 T cornflour
• 7 T milk

Beat the eggs with the sugar. Add some additional flavor (like vanilla or rum) if you want to. Pour in the rice pudding and stir until it's blended with the eggs. Add the flour and the milk, mix well.

Pour this batter in a buttered pie form. Bake at a preheated oven for about 45min at 175°C. Let the pie cool on a rack.

Enjoy !