Potage of ris

Hello all!
On Thursday night I attempted a recipe on my own: Potage of ris. This was a medieval version of The recipe:

4 cups milk
1/2 cup sugar
1 to 2 cups rice, fully cooked
1/4 cup almonds, sliced
2 Tbsp. butter
pinch saffron, ground

Now, to compare a modern day rice pudding, that make often, I made a modern day version. This was to be able to taste test and compare the dishes side by side.

The medieval "rice pudding" was alot less creamy and less sweet, and less thick than the modern day version. This is probrably due to the inceasing need of our society for sugary non healthy alternatives. 
But on e bizarre addition to the medieval rice pudding is the safforn. Saffron does not add much flavor at all, when cooked so briefly. This is wy I postulate that the saffron was only used to make a statement; a statement about social class, and style. I have found that many igrediants in the medieval recipes have ingredients that do not have a purpose, or mix well with other ingredients. I think that the use of many ingredients such a safforn and other spices, was a display of  power an class. Those who could afford it could use it.