Saffranspannkaka (Saffron pancake) is a Gotland specialty. Gotland is Sweden's largest island and the largest island in the Baltic Sea, the population is around 57,000, of which about 22,200 live in Visby, the main town. This rich and satisfying pudding is served traditionally with dewberry jam. Dewerries are related to blackberries and raspberries and grow wild in on the island. Try stewed raspberries or even a good fruit jaminstead.
- 1 cup short grain rice
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 1/4 cups cream
- 1 cup milk
- a pinch of saffron strands
- 2 tablespoons sugar
- 1/2 cup almonds, skins removed and roughly chopped
- 5 eggs
- Boil the rice on low heat with salt and water until almost all the water is gone.
- Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
- Take off the heat and stir in saffron strands, sugar and almonds.
- I use a little vodka to dissolve the saffron in!
- Stir up the eggs with a fork and stir them into the porridge; blend everything together
- Pour the batter into a buttered oven dish about 11 x 15 inches.
- Bake at 225ºC/435ºF about 30 minutes, test with a fork-it should not be too dry or too moist. Take from the oven and leave too cool and serve warm.