THE SAFFRON RICE-CLOUD
(Our Play on Spiced Spanish Rice Pudding)
Ingredients: 150g Bomba or Arborio rice, 800ml Whole milk, 100g Sugar, 1 tsp Saffron strands, 1 Cinnamon stick, 1 Lemon (zested), Honey...
Ingredients
- 150g Bomba or Arborio rice
- 800ml Whole milk
- 100g Sugar
- 1 tsp Saffron strands
- 1 Cinnamon stick
- 1 Lemon (zested)
- Honey
Cooking Method
- The Swell Boil rice in water for 5 minutes; drain.
- The Bloom Heat milk with saffron and cinnamon; the heat will swell the golden spice oils.
- The Simmer Add rice and sugar; simmer on very low heat for 20 minutes, stirring until it forms a thick yellow silk.
- The Final Flourish Top with raw lemon zest and a drizzle of honey before serving.