Saffron Rice Pudding Recipe
Ingredients
| Saffron Strands- large pinch | ||
| Pudding Rice- 175g/6oz | ||
| Milk | 600 Milliliter | |
| Double cream | 300 Milliliter | |
| Caster Sugar- 125g/4 1/2 oz. | ||
| Lemons | 2 | |
| Hot water | 2 Tablespoon | |
Directions
MAKING
1) In a small cup, soak saffron in water and leave for 5 minutes.
2) In a saucepan, place together pudding rice, milk, cream, caster sugar and half the lemon zest.
3) Heat the rice mixture to boil.
4) Lower the heat and simmer gently for 20-25 minutes, until the rice is tender and the mixture is thickened.
5) Mix in the soaked saffron water and lemon juice, in the rice mixture.
6) Portion the Saffron Rice Pudding into serving bowls.
SERVING
7) Dredge the pudding with the remaining shredded lemon zest.
1) In a small cup, soak saffron in water and leave for 5 minutes.
2) In a saucepan, place together pudding rice, milk, cream, caster sugar and half the lemon zest.
3) Heat the rice mixture to boil.
4) Lower the heat and simmer gently for 20-25 minutes, until the rice is tender and the mixture is thickened.
5) Mix in the soaked saffron water and lemon juice, in the rice mixture.
6) Portion the Saffron Rice Pudding into serving bowls.
SERVING
7) Dredge the pudding with the remaining shredded lemon zest.
Chef
