Rijstpap with saffron

Rijstpap with saffron


  • 1 l milk
  • 130 g rice
  • 75 g sugar
  • saffron
  • 2 egg yolks
  • vanilla stick
  • cinnamon stick
  • brown sugar


Rinse the rice and leave to drain. Bring the fresh whole milk to boil. Put sugar, vanilla sstick, cinnamon stick and the saffron. Let the rice mix with the milk and hold it for 30 minutes or more on medium heat until it is done.

Take the mixture out of the fire if it is not yet too sticky as it will solidify during cool down. Stir the egg yolks and stir in the rijstpap. Add a lump of farm butter in the warm rijstpap.

Add brown sugar in the rijstpap when serving.

Take out of the oven, leave to stand for 5 minutes and prepare the moelleux on a board.

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