It is a favourite at Christmas and is a perfect way to use up leftover rice pudding. If that is the case, you can skip the first step in the recipe – cooking the rice – and begin by boiling a little milk with saffron and mixing it into the pudding.
Ingredients
- 4½ oz (125 g) short-grain rice
- 5 fl oz (150 ml) water
- 18 fl oz (500 ml) semi-skimmed milk
- ½ tsp salt
- 2 sachets (1 g) saffron strands
- 6 free-range eggs
- 2 tbsp plain flour
- 7 oz (200 g) almond paste, grated
- 1 oz (25 g) flaked almonds
- Butter for the dish
- Jam and lightly whipped cream, to serve
How to Make It
- Boil the rice and water in a pot with the lid on until the water has been absorbed. Add the milk and salt.
- Boil the rice for about 30 minutes. Stir occasionally and add the saffron towards the end of the cooking time. Let the rice cool.
- Preheat the oven to 180°C (350°F/gas 4).
- Whisk the eggs in a bowl and add the flour, grated almond paste and the saffron infused rice mixture.
- Pour the batter into a buttered, oven-safe dish and sprinkle with flaked almonds.
- Bake the pancake in the middle of the oven for about 30 minutes, until it is golden and the batter is completely firm.
- Serve the pancake with lightly whipped cream and jam.
