Description
Enjoy this super-light, easy-to-make, healthy, and gluten-free vegan turmeric rice pudding cold or warm. Sugar-free, macro-friendly substitution included!
Ingredients
Scale
- 1/2 cup rice soaked in 2 cups of water
- 1/4 cup cornstarch
- 1/4 cup rosewater
- 1/2 tsp ground turmeric
- pinch of saffron, soaked in 2 tbsp hot water for one hour
- 3 tbsp pine nuts
- 1 cup sugar*
- 1 tbsp lemon juice
- 1/8 tsp lemon zest
- 1/3 cup currants, soaked in 2 cups of water
- 1/2 cup sour pomegranate seeds
Instructions
- Bring 8 cups of water to a boil in a saucepan over high heat and add the rice. Cook for 5 minutes while skimming the surface with a spoon.
- Reduce heat to low, then cook for another 15 minutes.
- In a bowl, add the cornstarch and half cup of cool water until dissolved. Then add this mixture into the saucepan and cook for 5 minutes, whisking continuously.
- Add the turmeric, rosewater, saffron, pine nuts, sugar, lemon zest, lemon juice, and currants and cook for another 10 minutes while stirring.
- Divide into 4 bowls and let cool at room temperature for 1 hour. Transfer to the refridgerator to chill for at least 5 hours.
- Garnish with pomegranate seeds and pistachios to serve.
- It will keep in the fridge for up to 5 days.
Notes
- *If you want to skip sugar, use 1 1/3 cups of erythritol per 1 cup of sugar instead. The taste is different of course, but still delicious.
- You can skip chilling in the refridgerator for a warm dessert instead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Cook
- Cuisine: Turkish, Mediterranean
Nutrition
- Serving Size:
- Calories: 442
- Sugar: 61 g
- Sodium: 18.5 mg
- Fat: 13.3 g
- Carbohydrates: 81.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: turmeric, fall dessert, rice pudding, turmeric dessert, rosewater, pistachio
