THE SAFFRON RICE-CLOUD

(Our Play on Greek Rice Pudding / Rizogalo)

THE SAFFRON RICE-CLOUD

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

  1. The Swell Boil rice in 300ml water until absorbed; add milk and the cinnamon stick.
  2. The Bloom Add saffron and vanilla to the hot milk; the heat will release the golden oils.
  3. The Simmer Add sugar; simmer for 20 minutes, stirring constantly. Whisk in cornflour slurry for the last 2 minutes.
  4. The Silk Merge Cook until it forms a thick, vibrant yellow silk.
  5. The Final Flourish Pour into bowls; top with a raw dust of cinnamon and raw lemon zest.

Cuisine: Balkan

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