Sylvanna Devlin

Last time my recipe didn’t have any flavoring but a teaspoon of honey and it is debatable if it’s fair to call that unsweetened.

I think 1 tsp of honey pert two cups cooked is indeed enough either way.

Take the same base 1 cup cooked rice (cold), coconut or almond milk to a soupy texture. Add 1 teaspoon honey, sprinkle a mild dusting of grated cardamom. Put back on in a two cup rice cooker.

When cooked but still warm, Soak saffron in a shot glass of almond milk. Stir in with more almond or coconut milk till a pudding texture. Leave to cool.

Refrigerate if possible.