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  • 2 eggyokes

  • 1l of milk

  • 130 grams plain white rice

  • Saffron

  • Cinnamon

  • 1 vanilla pod

  • 75 gr of sugar

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Never forget the secret ingredient: saffron.

 

Contains lactose but is glutenfree.

Saffron-infused Rice Pudding

Another classic recipe my grandmother used to make often when I was a child.

 

Nothing creates a more homely feeling than a bowl of rice pudding, topped with a layer of light brown sugar.

 

The secret to a good rice pudding? Saffron!

Rinse the rice and leave it to drip, so most of the water is removed.

 

Pour the milk into a pan and add the sugar, saffron and cinnamon. Saffron oftens comes in little plastic containers. Half a container up to a full container of saffron suffices.

 

Split the vanilla pod with a sharp knife and scrape out the seeds, adding them to the milk. You can throw in the pod itself as well, just don't forget to remove it later on.

 

Throw in the rice and leave it all to simmer on a low fire for about 30 minutes, occasionally stirring. Take the pudding off the fire when not too firm yet, since it will keep on firming after you have taken it off.

 

Lossely whisk your eggyokes and mix them through your pudding until it has all dissolved. Pour/spoon into seperate containers and allow to cool down before serving.

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