Swedish Saffranspannkaka - -saffron Cake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup short-grain rice
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 1/4 cups cream
• 1 cup milk
• saffron strand (one envelope)
• 2 tablespoons sugar
• 1/2 cup almonds, skins removed and roughly chopped
• 5 eggs

Recipe

• 1 boil the rice on low heat with salt and water until almost all the water is gone.
• 2 blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
• 3 take off the heat and stir in saffron strands, sugar and almonds.
• 4 i use a little vodka to dissolve the saffron in!
• 5 stir up the eggs with a fork and stir them into the porridge; blend everything together.
• 6 pour the batter into a buttered oven dish about 11 x 15 inches.
• 7 bake at 225°c/435°f about 30 minutes, test with a stick--it should not be too dry or too moist.
• 8 when serving, cut it up directly from the dish and serve with whipped cream and jam.