Rice porridge and Oven-baked saffronpancakes

This recipe, like previous ones, comes from Annas Nya Mat, and is (to me atleast) the Christmas dessert. Mum makes it every year, so it is as much a given as the turkey.

Step 1.

First things first, the rice porridge needs to be made. This is how:

4 dl water

1/2 tsp salt

approx 1 tbsp butter

2 dl arborio rice (or equivalent round rice)

8-9 dl milk

(a cinnamon stick)

(1-2 msk sugar)

Boil the water in a big pot together with the salt and butter. Add the rice (and cinnamon stick) and bring to a boil, then reduce heat and let simmer for 10 minutes with the lid on. Add the milk and simmer (on low heat) for 30-40 minutes. Avoid lifting the lid for the first 15 minutes and stirring until toward the end.

Take away the cinnamon stick and add sugar if wanted.

(The recipe above is a good dessert in its own right. Serve with milk, sugar and cinnamon)

Step 2.

If you still want to make Saffranspannkakor (Saffron pancakes) then this is what you need to add to the porridge from step 1 (which should be left to cool down).

1 gram Saffron + a sugar cube (it is also possible to use loose sugar)

3 dl cream or milk

4 eggs

1/2 - 1 dl sugar

75 gram blanched and chopped almonds

Grind the saffron with the sugar. Add the saffron/sugar, cream or milk it to the porridge, mix. Add the eggs, one at a time, mixing the porridge well between each egg. Add the sugar and chopped almonds.

Pour the mixture into a buttered and wide ovenproof container (the mixture should be about 1-5-2 cm thick). Bake in the middle of the oven at 200 degrees for 30-40 minutes.

Serve the saffron pancake with whipped cream and raspberry or strawberry jam.