📝 About This Recipe
Hailing from the picturesque Baltic island of Gotland, this regal dessert is a masterpiece of Swedish holiday tradition. It transforms humble rice pudding into a luxurious, golden-hued cake infused with aromatic saffron, crunchy almonds, and sweet cream. Traditionally served at Christmas and festive gatherings, its unique texture—somewhere between a custard and a cake—offers a sophisticated taste of Scandinavian heritage.
🥗 Ingredients
The Rice Base
- 1.5 cups Short-grain porridge rice (Gröttris) (Arborio can be used as a substitute)
- 3 cups Water
- 3-4 cups Whole milk (Adjust for a creamy consistency)
- 1/2 teaspoon Salt
- 1 tablespoon Unsalted butter
The Saffron Batter
- 1 gram Saffron threads (High quality, crushed with a pinch of sugar)
- 4 pieces Large eggs (At room temperature)
- 1/2 cup Granulated sugar
- 1 cup Heavy cream (36-40% fat content)
- 1/2 cup Blanched almonds (Roughly chopped)
- 1-2 pieces Bitter almond (Finely grated (or 1/4 tsp almond extract))
For the Pan and Serving
- 1 tablespoon Butter (For greasing the baking dish)
- 2 tablespoons Breadcrumbs (Fine, unflavored)
- 1 jar Dewberry jam (Salmbärssylt) (Traditional; blackberry or raspberry jam are good alternatives)
- 1 cup Heavy whipping cream (For serving, whipped to soft peaks)
👨🍳 Instructions
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1
Begin by making the rice porridge: Combine the rice, water, and salt in a large heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
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2
Stir in the milk and butter. Simmer on very low heat, stirring occasionally to prevent sticking, for 30-40 minutes until the rice is tender and the milk is absorbed into a thick, creamy porridge. Let it cool slightly.
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3
Preheat your oven to 200°C (400°F). Grease a 9x13 inch (or equivalent round) baking dish with butter and dust with breadcrumbs, tapping out the excess.
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4
In a small mortar and pestle, grind the saffron threads with a teaspoon of sugar until it becomes a fine red powder. This releases the maximum color and aroma.
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5
In a large mixing bowl, whisk the eggs and the remaining sugar together until light and slightly frothy.
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6
Stir the saffron, heavy cream, and grated bitter almond (or extract) into the egg mixture until the liquid is a vibrant, uniform yellow.
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7
Gently fold the cooled rice porridge into the egg and saffron mixture. Ensure there are no large clumps of rice remaining.
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8
Fold in the chopped blanched almonds, distributing them evenly throughout the batter.
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9
Pour the mixture into the prepared baking dish, smoothing the top with a spatula. The layer should be about 1 to 1.5 inches thick.
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10
Bake in the center of the oven for 30-35 minutes. The pancake is done when the edges are golden brown and the center is set but still has a slight, delicate jiggle.
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11
Remove from the oven and allow it to rest for at least 15 minutes. It is best served lukewarm to allow the flavors to bloom.
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12
While the pancake rests, whip the heavy cream to soft peaks. Do not over-sweeten the cream, as the pancake and jam provide ample sweetness.
💡 Chef's Tips
For the best flavor, prepare the rice porridge a day in advance and keep it in the fridge; cold rice mixes better with the egg custard. If you cannot find bitter almonds, use high-quality almond extract, but sparingly—it should be a background note, not overwhelming. To get a deeper saffron color, soak the crushed saffron in a tablespoon of cognac or warm milk for 15 minutes before adding to the batter. Ensure your baking dish isn't too deep; a traditional Saffranspannkaka should be relatively thin to ensure the perfect ratio of caramelized edges to creamy center.
🍽️ Serving Suggestions
Serve lukewarm with a generous dollop of Salmbärssylt (Dewberry jam) or a tart blackberry preserve. Accompany each slice with a cloud of unsweetened whipped cream to balance the richness. Pair with a glass of Swedish Glögg (mulled wine) during the winter holidays for the ultimate cozy experience. For a modern twist, serve with a side of fresh blueberries or a drizzle of honey-infused yogurt. Enjoy as a festive brunch dish alongside a strong cup of dark roast Scandinavian coffee.