THE SAFFRON RICE-CLOUD
(Our Play on Greek Rice Pudding / Rizogalo)
Ingredients: 150g Arborio rice, 1L Whole milk, 150g Sugar, 2 tbsp Cornflour, 1 tsp Saffron strands, 1 Cinnamon stick, 1 tsp Vanilla, Ground Cinnamon, Lemon zest...
Ingredients
- 150g Arborio rice
- 1L Whole milk
- 150g Sugar
- 2 tbsp Cornflour
- 1 tsp Saffron strands
- 1 Cinnamon stick
- 1 tsp Vanilla
- Ground Cinnamon
- Lemon zest
Cooking Method
- The Swell Boil rice in 300ml water until absorbed; add milk and the cinnamon stick.
- The Bloom Add saffron and vanilla to the hot milk; the heat will release the golden oils.
- The Simmer Add sugar; simmer for 20 minutes, stirring constantly. Whisk in cornflour slurry for the last 2 minutes.
- The Silk Merge Cook until it forms a thick, vibrant yellow silk.
- The Final Flourish Pour into bowls; top with a raw dust of cinnamon and raw lemon zest.