Swedish Saffranspannkaka - -Saffron Cake

• 1 cup short-grain rice
• 1/2 teaspoon salt
• 1 1/2 cups water
• 1 1/4 cups cream
• 1 cup milk
• saffron strand (one envelope)
• 2 tablespoons sugar
• 1/2 cup almonds, skins removed and roughly chopped
• 5 eggs

1. Boil the rice on low heat with salt and water until almost all the water is gone.
2. Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
3. Take off the heat and stir in saffron strands, sugar and almonds.
4. I use a little vodka to dissolve the saffron in!
5. Stir up the eggs with a fork and stir them into the porridge; blend everything together.
6. Pour the batter into a buttered oven dish about 11 x 15 inches.
7. Bake at 225u0b0C/435u0b0F about 30 minutes, test with a stick--it should not be too dry or too moist.
8. When serving, cut it up directly from the dish and serve with whipped cream and jam.

shortgrain rice, salt, water, cream, milk, saffron, sugar, almonds, eggs

Taken from www.food.com/recipe/swedish-saffranspannkaka-saffron-cake-60725 (may not work)