Ingredients

  • glasses rice
  • glasses milk
  • glass sugar
  • ⅛–¼ lb chocolate
  • ½ zolotnik saffron
  • spoons butter

Method

Boil glasses rice until half cooked. Bring to a boil 4 ½ glasses milk and spoons butter, add the rice, and boil until fully cooked. Divide the rice in half. To one half, add ⅛ to ¼ lb grated chocolate mixed with 2 spoons hot water and glass sugar. Mix glass sugar and 1 wineglass saffron infusion with the other half of the rice. Arrange alternate layers of rice in a mold greased with butter and strewn with rusk crumbs, making 6 layers in all.* Bake in the oven for fifteen minutes. To serve, turn out onto a platter and strew with sugar and cinnamon. Pour on chocolate, rum, or vanilla sauce.

*This combination of saffron and chocolate is very unusual.

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