Rice pudding with spices and speculoos
Another nice way to use your saffron is in rice pudding. Here I used it together with other spices like cinnamon and green cardamom. Usually you get 5-6 times the volume of milk to 1 volume of rice. Rinse the rice first, long rice, short grain or even broken rice is ok. Bring the milk to a boil, add spices and set aside to get a spices infused milk. Bring to a boil again and add the rinsed rice and a chunk of butter that will (hopefully) prevent the rice from boiling over. Reduce the fire to low, lid on for as long as it takes for the rice to soften and to absorb nearly all liquid. At the end, add sugar to taste and stir to make the rest of the liquid go; if you like a stronger saffron taste, add saffron steeped in milk in this last stage only!
Transfer to the fridge when cooled. Take the same volume of cream as the raw rice you used, add sugar if necessary and whisk halfway into peaks. Fold gently into the now stiff cold rice mass. From no on the rice will no longer stiffen up. Serve; I used a bottom layer of crumbled speculoos cookies, Belgian of course, what else.