Saffron rice pudding with whipped cream and raspberry powder

This is a very Swedish dessert originating from the island of Gotland. Serve with the suggested freeze-dried raspberries or with fresh ones! Saffron is very important to the food culture of Gotland, so this is one of their signature dishes.
Saffron rice pudding
Freeze dried raspberries
Heavy cream

Ingredients 4 servings

Rice pudding
200 g (7.05 oz) round grain rice
500 ml (16.91 fl oz) water
20 g (0.71 oz) butter
800 ml (27.05 fl oz) milk
0,5 g (0.18 oz) saffron
50 g (1.76 oz) sugar
2 eggs
200 ml (6.76 fl oz) cream


Rice pudding
Boil the rice, water and butter for 10 minutes.
In a separate pot, boil the milk with the saffron and let it steep for 8 minutes.
Sieve the saffron milk into the rice and cook on low heat for 30 minutes.
Chill to room temperature.
Preheat the oven to 175° C (347 degrees Fahrenheit). Grease a rectangular baking pan.
Lightly whisk the sugar, eggs and cream. Add this to the saffron rice porridge and stir.
Pour the batter into the baking pan. It should be 2-3 cm high.
Bake for 20 minutes.

Whip the cream to soft peaks.
Grind the freeze dried raspberries into a fine powder.
Place a stencil on the plate. Use a sieve to sift the raspberry powder on the stencil.
Use a ring mold to cut out round pieces of the saffron rice pudding.
Pipe some whipped cream on the plates.
Transfer the saffron rice puddings to the plate.
Pipe some more cream on top of the pudding.