Golden pudding rice with turmeric and almonds

Golden turmeric rice pudding with almonds: a creamy comfort recipe with milk, turmeric, butter, black pepper and toasted almonds – warm, gentle and aromatic.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 35 min
• Total time: 40 min
• Calories: 420 kcal per serving
• Protein: 12 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 60 g short-grain rice
• 250ml cow's milk (or a plant-based drink)
• 1 small knob of organic butter (about 10g)
• 1 handful of flaked almonds
• 1 tbsp honey
• 1 tsp ground turmeric
• 1 pinch of black pepper (a classic partner for turmeric)

Method

You’ll need: frying pan · saucepan · wooden spoon

1. Stir the milk with the turmeric and a pinch of black pepper in a pan and warm it slowly.
2. Add the pudding rice to the milk, bring it to the boil for 1–2 min, then turn the heat down to the lowest setting.
3. Cover and let the rice swell gently, stirring now and then so nothing sticks to the bottom of the pan. Cook until it is soft and creamy.
4. Meanwhile, toast the flaked almonds in a dry frying pan until golden brown and let them cool briefly.
5. Take the pan off the heat and stir the butter and honey into the hot pudding rice until everything is creamy and glossy.
6. Spoon the pudding rice into bowls and serve with the toasted almonds.

Good to know

Some dishes are a pleasure even while you cook them. This golden rice pudding is exactly that: mild, creamy and with a warm spice that makes it special.

Swaps

Cow's milk → unsweetened almond milk (thinner, dairy-free) | Butter → ghee (contains less lactose) | Honey → date paste (unrefined sweetness, plus some fibre) | Almonds → walnuts (more omega-3 fatty acids)

Allergens

Depending on the version, contains milk and nuts; keep the pepper very mild for children, and during pregnancy the usual kitchen amounts of turmeric and pepper are generally unremarkable. Contains: milk, tree nuts.