Golden Rice Pudding
Updated: Jan 1
Growing up in a Chinese household, I ate a lot of rice. Steamed rice. Fried rice. Sticky rice. Congee.
Rice pudding, however, was not a dish with which I was familiar as a kid. I didn't try it until a couple of years ago when I was testing a rice pudding recipe for work. Now rice pudding is also a part of my diet.
This is a simple recipe brightened up with the addition of ground turmeric, a deep yellow spice that has a long history of being used as a treatment for a range of ailments including chest congestion, indigestion, and skin wounds. Turmeric is recognized as having anti-inflammatory properties and there is some research evidence that suggests that it may be useful in treating conditions, such as osteoarthritis, that are characterized by inflammation.
Makes 4 servings
½ cup basmati or jasmine rice
1 cup water
¼ tsp salt
2½ cups milk (can be dairy or non-dairy)
¼ cup sugar
¾ tsp ground turmeric
Pumpkin seeds or pistachios
Place the rice, water, and salt in a medium non-stick saucepan; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until the rice is just cooked, about 20 minutes.
Add the milk, sugar, and turmeric; stir to combine. Simmer, stirring often, until the rice has absorbed most of the milk and the mixture is creamy, about 30 minutes more.
Divide the pudding among serving bowls. Garnish with pumpkin seeds or pistachios and ground cinnamon.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.