Oriental Rice Pudding

Ingredients

• 375 ml milk
• Salt
• 1 tbsp butter
• 75 g natural whole-grain rice
• 1 can saffron
• 2 Eggs
• 1 tbsp sugar
• 2 tbsp almonds
• 2 tbsp raisins
• 2 tsp Cinnamon
• butter (for the pan)
• 1 tbsp breadcrumbs

Instructions

1. 1.

   Wash rice under running water in a sieve, then drain.

2. 2.

   Bring milk with a pinch of salt to a boil, add rice and stir. Cover and simmer over low heat until soft and liquid absorbed, then cool.

3. 3.

   Dissolve saffron in a little water.

4. 4.

   Separate eggs; beat egg whites with a pinch of salt until stiff peaks form.

5. 5.

   Whisk yolks with saffron, cinnamon, and sugar until frothy.

6. 6.

   Combine rice with almonds and raisins, fold in yolk mixture, then gently fold in the beaten whites.

7. 7.

   Grease a heat‑proof dish, dust with breadcrumbs, and pour in the rice mixture.

8. 8.

   Bake in a preheated oven at 180°C for about 30 minutes until golden yellow.

9. 9.

   Serve hot or cold with compote.