Saffron Rice Pudding

I'm really into comfort puddings at the moment - this horrible weather and lack of daylight makes me feel like hibernating!   Bored with the usual pale rice pudding, I thought I'd try an alternative.   Saffron gives it the most beautiful rose-pink hue, and the lemon zest and juice give a kick to to the otherwise bland rice.  Rice pudding needs to be made with loving care, otherwise you end up with burned grains firmly attached to the bottom of the pan and your washers-up will hate you....    I tried making it in a bain-marie, but it took twice as long and I wasn't convinced the result was anything special.

Saffron Rice Pudding

Saffron Rice Pudding

1 pint/560ml milk

2 tablespoons sugar

3 tablespoons short grain (pudding) rice

large pinch of saffron

grated rind of a lemon

juice of half a lemon (or more to taste)

This basic 1:2:3 proportion makes enough for 3-4 people, and I usually make double.  

Put all the ingredients except for the lemon juice together in a large pan, and slowly bring to a very lazy boil, just above a simmer, stirring constantly to stop the milk from sticking on the base of the pan.  Stir until it has become thick and creamy – for about 15-20 minutes – when the rice is cooked but stll has a bit of bite.   Add the lemon juice (if you do it beforehand, it will curdle the milk).      Serve with a further pinch of saffron.