Short and sweet today: rice pudding. I like its texture: the rice is cooked to very soft consistency and then mixed with whipped cream. The result is airy, souffle-like dessert that is both cozy/simple and fancy enough to serve in nice individual serving bowls.
I make no secret of my love of cardamom and saffron: upside down plum cake, cinnamon and cardamom rolls, and panna cotta are all made using one or both of these spices. Great combination.
Saffron and Cardamom Rice Pudding
Serves 4
2 1/4 cups whole milk
3 tablespoons sugar, divided
1/4 teaspoon salt
6 tablespoons rice
1/8 teaspoon cardamom
1/4 teaspoon saffron, rub the strands between fingers
1/2 cup heavy whipping cream
Mix milk, 2 tablespoons sugar, salt and rice in heavy pot. Bring to boil, reduce heat and simmer 35-40 minutes, until thick and creamy. Add cardamom and saffron, remove from heat and cool completely.
Whip cream with remaining 1 tablespoon sugar, carefully mix into the rice mixture. Serve with almonds if desired.
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