Saffron rice cake in pistillas
- 1 teaspoon saffron pistils
- 150 g rice
- 150 g sugar
- 800 ml milk
- 3 eggs
- 1 pinch salt
- to taste dark and white chocolate
Saffron, a versatile spice
In a saucepan, put the rice with the milk and bring to the boil, stirring occasionally.
Lower the flame and cook covered for about 15 minutes. When cooked, add the sugar and saffron, stirring well.
Transfer the dough into a bowl and allow to cool. It will still remain a little liquid but the rice will absorb a lot of milk.
Separate the egg yolks from the egg whites.
Add the egg yolks, one at a time, letting them mix well before adding the next one.
Using a whisk, whip the egg whites until stiff with a pinch of salt and mix them into the rice one spoonful at a time and with movements of a spatula from the bottom to the top.
Pour everything into a buttered and floured 24/26 cm hinged mould and let it rest for at least 2 hours at room temperature.
After the resting time has elapsed, bake the cake in a preheated, static oven at 180°C for about 45 minutes.
Take the saffron rice cake out of the oven, let it cool and then remove it from the mould.
Grate the chocolate and sprinkle all the black and white chips over the surface.
Serve in slices.
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