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1 L. milk
1/8 tsp. saffron
1/4 tsp. salt
Wash the rice if nessesary.
Bring milk to boiling - add salt and rice, mix once.
Put the heat down so the milk is barely boiling.
Put lid on pot. If the milk boils over, run for your life (just kidding)
lay the lid half way.
Cook for 1 to 1 1/2 hrs.
If you are using a thick bottomed cooking pot and the heat is low enough
you don't have to mix again until the rice is just about soft.
If the pudding is still to thin you can take the lid off so the milk
evaporates faster, or mix a bit of cornstarch in some cold milk or water
and thicken the pudding. Put in serving dish.
Eat warm or cold with brown sugar.