Ingredients:
200 ml (less or more) extra-virgin olive oil
600 g rice
3 bay-leaves
2 sachets of saffron
900 ml broth
salt and pepper
peas for decoration
Method:
Pour 2 or 3 tbsp oil into a low-sided pan.
Place the pan over a medium heat, add the rice and bay-leaves and stir. Add the saffron and cover with the broth.
Allow the rice to cook without stirring. Remove from the heat as soon as the rice is “al dente”.
Add the remaining oil and cream. Pour the rice into the mould, where you have placed before some boiled peas on the bottom.
Allow to rest for 15 minutes.
Turn out the puddings one at a time onto a serving dish and arrange in a daisy pattern.
