Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.61 Kcal (1372 kJ) | ||
| Calories from fat | 153.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 26% | |
|---|---|---|---|
| Cholesterol | 155.87mg | 52% | |
| Sodium | 289.37mg | 12% | |
| Potassium | 328.32mg | 7% | |
| Total Carbs | 33.13g | 11% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 165mg | 16% | |
| Amount Per 100 g | |||
| Calories | 140.45 Kcal (588 kJ) | ||
| Calories from fat | 65.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 26% | |
|---|---|---|---|
| Cholesterol | 66.83mg | 52% | |
| Sodium | 124.06mg | 12% | |
| Potassium | 140.76mg | 7% | |
| Total Carbs | 14.2g | 11% | |
| Sugars | 2.39g | 22% | |
| Dietary Fiber | 1.05g | 10% | |
| Protein | 5.36g | 25% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.6mg | 8% | |
| Calcium | 70.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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