Welcome to my first blog post! After a couple of weeks of dismal, wet, misty and cloudy weather, the sun has finally made an appearance and the world as I know it has suddenly become a brighter place.So, I have an absolutely delicious dessert for you, creamed rice with saffron and sultanas.
The geraniums started making an appearance during the rain, but were often invisible, even from the kitchen window.
My wife and I decided to take breakfast outside, so we dusted off the bench cushions, wiped the bench down and sat down to a lazy Spanish breakfast of toast drizzled in olive oil, smoked ham, chicken and tomato with a coffee accompaniment. A great way to start the day!
After breakfast I sat down and thought about the topic for my first post. What do you need when your life has been turned upside down, you´re unable to go out except for food or medicine, and “social distancing” is the norm?
You need comfort food!
So, earlier in the week I thought back to my childhood for something my mum used to prepare when the weather was grey and dismal (which, let´s face it, is something you see quite often in Blighty!) and we all needed a bit of cheering up.
Time for creamed rice “with a twist”. I thought I´d try rice with a Moroccan influence, and so my Creamed Rice with Saffron and Sultanas was born.
Alternatively, you could think of it as “Creamed Rice for Adults”.
Ingredients (feeds 4)
- 150 g uncooked long grain rice (use smaller grain/arborio for a creamier mix)
- 300 ml water (plus optional 100 ml)
- 200 ml & 100ml whole fat milk
- 100ml single (cooking) cream
- 65 g white sugar
- a pinch of salt
- 100 g sultanas
- 37.5 g (1 pack) saffron threads
- a few slivered almonds
Method
- Soak the saffron threads in 100 ml boiling water
- Boil 300 ml of water in a small saucepan and add the rice Cover the saucepan, reduce the heat and simmer for 20 minutes
- If the rice is still a little crunchy, add 100 ml of boiling water and cook for a further 5 minutes
- Add 200 ml of the milk, cream, sugar and salt and simmer for a further 15 – 20 minutes, until all the liquid has been soaked up
- Add the saffron strands and raisins, stir and heat for a couple of minutes more.
- Perform one last taste test, and add sugar/milk/cream if necessary
- Serve with a small sprinkling of sliced almonds
Notes
- You could also omit the saffron if you are feeding young ones.
- I´ve mentioned using cooking cream. Available at least in Spain, it helps prevent separating if you overdo the simmering.
Enjoy! If you have any comments or recommendations, please let me know.
If you like rice dishes, both sweet and savoury, why not try my Smoked Hake Kedgeree recipe?
See you next time,
Jim.
