Recipe by MarieFromSweden
It’s a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. It’s served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!!
Top Review by geetu midha
Hello Marien It is great reciepe One thing Iwant to tell u that we can dissolve saffron in 1TbS of little hot milk instead of vodka 2nd thing i want to know can we replace eggs from it&how.
- 1 cup short-grain rice
- 1⁄2 teaspoon salt
- 1 1⁄2 cups water
- 1 1⁄4 cups cream
- 1 cup milk
- saffron strand (one envelope)
- 2 tablespoons sugar
- 1⁄2 cup almonds, skins removed and roughly chopped
- 5 eggs
Directions See How It's Made
- 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 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
- When serving, cut it up directly from the dish and serve with whipped cream and jam.