Saffranspannkaka

• 1 1/2 cups water
• 2 cups milk
• 1 pinch salt
• 1 tablespoon butter
• 3/4 cup short-grain rice, such as sushi rice
• 2 cups whipping cream, divided
• 1 pinch saffron threads, crumbled
• 1/3 cup sugar, plus additional for sweetening cream if desired
• 1/4 cup ground almond meal
• 4 eggs
• blueberry jam, for serving

1. In a large saucepan, bring the water, milk, salt, butter and rice to a boil, then reduce the heat until it's just high enough to maintain a simmer. Cover and simmer about 30 minutes, stirring occasionally, until the rice is totally tender and the liquid has absorbed and thickened to form a thick porridge.
2. Preheat the oven to 350 degrees, and butter a 9- by13-inch casserole dish.
3. Stir 1 cup of the cream, the crumbled saffron, the sugar and the almond meal into the cooked rice porridge, and simmer for a few minutes until the yellow saffron color permeates the mixture, then turn off the heat. When the mixture has cooled to room temperature, stir in the eggs, and mix until well-combined
4. Pour the mixture into your prepared casserole dish, and bake until the mixture is set but not too dry, and a tester inserted into the center comes out clean, approximately 30 minutes.
5. Whip the remaining cup of cream, and sweeten it with sugar to taste (the pancake itself is fairly lightly sweetened). Serve the warm pancake topped with whipped cream and blueberry jam.

water, milk, salt, butter, shortgrain rice, whipping cream, saffron threads, sugar, ground almond meal, eggs, blueberry jam

Taken from food52.com/recipes/17073-saffranspannkaka (may not work)