Rice pudding with saffron

Ingredients for 4 servings:

• 600 ml milk
• some saffron threads, crushed
• 60 g rice pudding
• 1 stalk(s) cinnamon
• 40 g sugar (or 1-2 tbsp honey)
• 25 g raisins
• 25 g apricot(s), dried, chopped
• 1 egg(s), beaten
• 5 tbsp cream, liquid
• 15 g butter, diced
• 15 g almond(s) (flakes)
• Nutmeg, freshly grated, for sprinkling
• Cream, to serve (optional)

Instructions

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

Bring the milk and saffron to a boil in a saucepan. Stir in the rice and cinnamon stick. Reduce heat and simmer uncovered, stirring frequently, for about 25 minutes, until the rice is tender. Remove the pan from the heat and remove the cinnamon stick from the rice. Stir in the sugar or honey, raisins, and apricots, then add the egg, cream, and then the diced butter. Pour the mixture into a greased, ovenproof pie or flan dish, sprinkle with almonds and nutmeg. Bake in a preheated oven at 180°C for 25-30 minutes, until the mixture is firm and lightly browned. Garnish with cream, if desired. (I used a casserole dish instead of the flan dish, which worked just fine.)