Wednesday, 12 December 2012

Rice Pudding

Who doesn't like a good rice pudding?

I remember to back in the day when they would serve a ladle of lukewarm rice pudding straight onto the tray, with a dollop of strawberry jam plonked in the middle. Not the most appetising dessert. Now that I am older, I have grown to appreciate rice pudding a little bit more...but still don't really eat it very often.

This rice pudding is commonly made as a sweet snack for the family or for guests. This version has a hint of saffron, which is what gives it its wonderfully rich deep yellow colour. As saffron is a bit expensive, it's not used that often...may be only on special occassions.


STEP 1: Soak the saffron threads in water

STEP 2: Cook rice in water until soft and all of the water has been absorbed.

Stir to ensure that the rice does not stick to the bottom of the pan

 STEP 3: Take some flaked almonds and crush half of them. Add the crushed and uncrushed almonds to the rice. Mix well and allow to cook through. Add sugar to taste.

STEP 4: Add the saffron water and the saffron threads to the rice.

Watch the whole thing change dramatically due to the colour change.
Stir and mix well. Cook for about another 10 minutes.

STEP 5: Allow to cool slightly before serving in small bowls!

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