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🍽️ Aromatic Rice Pudding with Saffron

331 kcal · 30 min · 4 servings

Ingredients

• 375 ml Milk
• Salt
• 1 tbsp Butter
• 75 g Natural short-grain rice
• 1 sachet Saffron
• 2 Eggs
• 1 tbsp Sugar
• 2 tbsp Almond kernels
• 2 tbsp Raisins
• 2 tsp Cinnamon
• Butter (for the dish)
• 1 tbsp Breadcrumbs

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Let the rice drain well.
3. 3. Pour the milk into a pot and add a pinch of salt.
4. 4. Bring the milk to a boil.
5. 5. Add the drained rice to the boiling milk.
6. 6. Stir everything well.
7. 7. Reduce the heat to the lowest setting.
8. 8. Cover the pot.
9. 9. Cook the rice on low heat until it is soft.
10. 10. Wait until all the liquid has been absorbed by the rice.
11. 11. Remove the pot from the heat and let the rice cool down.
12. 12. Dissolve the saffron in a small amount of water.
13. 13. Separate the eggs so that you have the yolks and whites separately.
14. 14. Add a pinch of salt to the egg whites.
15. 15. Whip the egg whites until stiff.
16. 16. Whisk the egg yolks with the saffron water.
17. 17. Add cinnamon and sugar to the egg yolk mixture.
18. 18. Whisk the mixture until frothy.
19. 19. Mix the cooled rice with the almonds.
20. 20. Add the raisins to the rice mixture.
21. 21. Stir the egg yolk-saffron mixture into the rice.
22. 22. Gently fold the whipped egg whites into the rice mixture.
23. 23. Grease a heatproof dish with some fat.
24. 24. Coat the dish with breadcrumbs.
25. 25. Fill the rice mixture into the prepared dish.
26. 26. Preheat the oven to 180 degrees.
27. 27. Bake the pudding in the preheated oven for about 30 minutes.
28. 28. Remove the pudding when it is golden yellow.
29. 29. Serve the pudding hot or cold.
30. 30. Serve with compote.

Nutrition per serving

• kcal: 331
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 31 g