Saffron Pancake

Method

1. Rinse 30 g of pudding rice under cold water, tip it into a small heavy saucepan with 50 ml of water and bring to the boil. Cover and simmer on the lowest heat for 10 minutes, until the water is absorbed.
2. Pour in 200 ml of whole milk and add 1 pinch of salt. Cook uncovered over a low heat for 30-35 minutes, stirring frequently and scraping the base so it does not catch, until you have a thick, glossy porridge and the grains are completely soft.
3. Grind 0.2 g of saffron threads in a mortar with 5 g of the caster sugar until powdery, stir it through the hot porridge so the colour spreads evenly, then set aside to cool to lukewarm — hot porridge would scramble the egg.