I’m always looking to use turmeric in my cooking as it’s so beneficial, so for dessert today I thought I’d make a turmeric rice pudding. I’m aware that there should be some fat in any turmeric recipe and also a little black pepper to increase the bioavailability of turmeric making it more readily absorbed by the body. This recipe works really well and is not sweet at all, so it needs a little something to go on top to give it the sweet edge. I decided to stew some apricots and dates with some cinnamon until it was well reduced like molasses. I also served it with avocado chocolate mousse to add a contrasting flavour.
Turmeric Rice Pudding
– Serves 4
– 35 minutes cooking time
- 100g basmati rice
- 25g vegan sunflower spread
- 2-3 cups cashew nut milk (any nut milk will do)
- 2 tbsp vanilla essence
- 1 tsp turmeric
- 1 twist of black pepper
- Add the sunflower spread, washed rice, vanilla essence and 2 cups of the milk to a pan.
- Simmer for 35 minutes, checking and stirring regularly. Add more milk as required.
To make the chocolate pudding I added one avocado to a banana and mashed them together. I added 2 tsp of cacao powder and some maple syrup to taste.
The fruit was just chopped up apricots and whole dates stewed on a low heat in just enough water so that it doesn’t burn onthe bottom of the pan.
The sprinkles are salted caramel and I added a few fresh raspberries.