Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.
I’m told this is a traditional Swedish recipe from one of the largest islands off the coast of Sweden. It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.
Serves 2
60g of Japanese rice
240ml of water
1/4 teaspoon of salt
480ml of whole milk
120ml of cream
2 tablespoon of sugar
1/2 teaspoon of saffron
4 eggs
50g blanched almonds
Boil the rice with the water and salt in a covered saucepan until the water is absorbed.
Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes. Stir every now and then so it doesn’t catch at the bottom. You may need to add a little extra milk if needed.
Preheat the oven to 220oC.
Let the mixture cool a little. Stir in the sugar and the saffron. Add the eggs to the rice, one at a time. Then add the almonds. Pour the rice mixture into a buttered oven-proof dish.
Bake on the lowest rack of the oven for approx. 30 minutes. Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.