the porridge: First bring water to a boil together
with salt and a dab of butter and the optional
cinnamon. Add the rice and boil on low heat,
covered, for 10 minutes. Add all the milk and
bring to a boil again.
the heat to a minimum, cover, and simmer the
porridge - remember, lowest possible heat -
for about 30 minutes. Do not stir until it's
ready, if it can be avoided. Then flavor with
some sugar if desired.
saffron with the sugarcube in a mortar and mix
it into the ready-made porridge. Also add milk
or cream and eggs, one by one. Make sure to
stir well between each egg. Flavor with sugar
and add chopped almonds, then pour the mixture
in a spatious, low, greased dish. Bake in the
middle of the oven at 200ºC/400ºF
for 30 - 40 minutes. Serve with jam and cream.
can also make the saffron pancake in advance
and then gently warm it up in the oven, covered
with aluminum foil (not the oven, of course),
at 150ºC/300ºF for about 20 minutes.