Ingredients
1 cup orzo
2 tablespoons unsalted butter
1/4 cup currants
1 tablespoon sugar
1 teaspoon saffron
4 cups milk
4 eggs
Pinch salt; freshly ground black pepper
Method
Sources
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Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Record your recipes and experiments — organized cooking journal
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
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Preheat oven to 350 degrees. Cook the orzo for 8 to 10 minutes or according to package directions. Drain and toss with butter and currants and spread in a shallow 2 quart gratin dish; set aside. Add sugar and saffron to milk and bring just to under a boil and cool. Whisk eggs together and gradually blend in milk; season with a pinch of salt and lots of fresh pepper. Pour over pasta and currants. Place gratin dish in a large baking pan and pour boiling or very hot water into the pan to reach half way up the side of the gratin dish. Bake for 1 hour or until set.