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Turmeric rice pudding

Turmeric is currently being hailed as THE “new” superfood. The yellow spice has been a big thing in Ayurvedic cuisine for ages! But if you’re rediscovering it for yourself these days – that’s a good thing! The powder from the root with the unattractive name turmeric is actually a little miracle tuber! So eat more turmeric 😉

Plus, you can make so many delicious things with it. Besides the turmeric cake swoof, this rice pudding with turmeric and a good dollop of tahini is my absolute childhood favourite!

The recipe is so quick to make that we often had this instead of chocolate. When I was a kid, I always thought that if I ate enough stuff with turmeric, I’d turn yellow like Bart Simpson. I don’t know why I wanted to look like a yellow cartoon character so badly. Hehe… Well, by now I can identify more with Homer than Bart anyway. NO!!!

Not that this rice pudding needs it, but I still like it with a liquid date syrup topping. I simply use the syrup that is usually used for the date drink jallab. The smoky syrup just has a great mix of dates and rose water that I really like – and it goes just perfectly with the turmeric and the toasted pine nuts. You can get jallab syrup in any oriental supermarket or online – and if you’re not so keen on dates, just add a dollop of chocolate sauce.

And believe me: when you serve this rice pudding to your friends, they will be amazed, and not just because of the great colour… 🙂

Recipe for turmeric rice pudding

Kurkuma Milchreis
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 602


  • 250 g Rice pudding
  • 250 ml Cream
  • 750 ml Whole milk
  • 4 TBSP  Sugar
  • 4 EL Tahini
  • 2 TBSP  Turmeric
  • 20 g Pine nuts
  • 4 TBSP  Date syrup


  • Heat the milk and cream in a large saucepan and add the rice pudding.
  • Stir in the sugar, turmeric, tahini and bring to the boil for approx. 3 – 5 minutes while stirring.
  • Turn the heat down to the lowest setting and let the rice pudding simmer for about 35 minutes with the lid closed. Keep stirring in between – otherwise your rice pudding will become lumpy.
  • Toast the pine nuts in a small frying pan on medium heat until golden brown and then transfer to a plate to cool.
  • When the rice pudding is ready, divide it among the bowls or plates and top with date syrup and toasted pine nuts, if desired.


Recipe contains affiliate links. 


Calories: 602kcal | Carbohydrates: 63g | Protein: 13g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 92mg | Potassium: 451mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1240IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 3mg

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