From Gotland – an island on the Swedish east coast comes this fantasic dessert with saffron. A typical Swedish Christmas spice which we ususally use in the traditional saffron buns we bake for Christmas. This is a baked rice pudding which should be served with whipped cream. It’s a big batch, which you can divide in half.
1 cup short grain white rice
¾ cup water
1 pinch of salt
4 cups of whole milk
1 pinch of pure saffron
1 pinch of pure vanilla powder
3 tbsp of brown sugar
¾ cup of heavy cream
3 tbsp of minced almonds
3 tbsp of flaked almonds
Jam like blackberry, blueberry or raspberry, fresh berries or pomegranate seeds
- In a large heavy-bottomed saucepan bring rice, water and salt to boil quickly then simmer covered for 10 minutes.
- Add the milk and stir. Cover and reduce heat to the lowest. Let the rice thickend for 45 minutes until you have a creamy rice pudding.
- Let cool completely stiring once in a while. This can be done the day before and kept in the fridge.
- Mix saffron, vanilla, brown sugar and cream in a large mixing bowl while the rice pudding is cooling. Keep the bowl in the fridge until the saffron dissolves.
- Preheat your oven to 225C°/435F°.
- Add the eggs to the saffron mix and whisk until well mixed.
- Add the rice pudding and the minced almonds and stir until well combined.
- Place the beautiful gold coloured rice pudding in a greased heat proofed large pan or induvidial smaller ramekins.
- Sprinkle on the flaked almonds and bake for 25-30 minutes for the large pan or approximately 20 minutes for the ramekins.
- Let cool a little and serve with whipped cream and your choice of jam, berries or pomegranate seeds.