Milk – cream – rice with saffron

Ingredients for 2 servings:

• 75 ml rice (round grain)
• 150 ml whipped cream
• 350 ml milk
• 1 pinch of salt
• 1 tbsp butter
• 2 tbsp sugar
• ¼ tsp saffron threads
• 2 eggs
• 1 handful of almond(s), chopped
• some cinnamon

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Saffron cocoa

This hearty recipe comes from the Swedish island of Gotland. Preparation: Bring milk and heavy cream to a boil. Add rice, salt, and butter and simmer over low heat for 35 to 40 minutes, stirring occasionally. Let cool. If the mixture is too thick, add a little more milk. Stir in the sugar, crushed saffron, almonds, and eggs, and pour the mixture into a buttered dish. Bake in the oven at 200°C for 30 to 45 minutes. Serve saffron spannkaka warm with whipped cream.