Saffron Pudding

Boil the milk with the saffron threads crushed in a mortar. As soon as the milk boils, mix in the rice flour leisurely with a whisk. Add the sugar, butter, whipped cream and the grated almond kernels to the pudding while it is still warm and pour into bowls.

Honey can be used instead of sugar: mix it into the cooled pudding first. If you use honey, the pudding will be a little more liquid.

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