bohemianwanderer – This turmeric tahini rice pudding is a rich dessert made with short-grain rice, sesame paste, sugar and aromatic spices. The recipe requires 30 minutes of soaking, five minutes of preparation and around two hours of cooking. It makes enough pudding for eight to 10 servings and is designed to be served at room temperature.
The recipe uses 250g of short-grain white rice, which should first be rinsed thoroughly under cold water. The rice is then soaked for 30 minutes before cooking. One tablespoon of ground turmeric gives the pudding its distinctive golden color and adds an earthy note to the finished dessert.
The remaining ingredients include 250g of tahini and 500g of baker’s or superfine sugar. The recipe also calls for 75g of Mediterranean pine nuts, preferably sourced from the region. Add a pinch each of ground fennel and ground anise for additional aromatic flavour.
Begin the cooking process with 875ml of water in a large pot. Add the turmeric before bringing the water to a boil. Once the water boils, drain the soaked rice and add it to the pot.
Reduce the heat to low and partially cover the pot. Let the rice bubble gently for approximately 30 to 45 minutes. Stir the rice regularly during this stage to prevent it from sticking and encourage an even texture.
While the rice cooks, prepare the tahini mixture in a second large pot. Choose a pot large enough to hold all the cooked rice later. Add the tahini, sugar and pine nuts to the pot before incorporating the cooked rice.
Once the rice becomes tender, transfer it to the tahini mixture. Add any remaining cooking liquid at this stage. Stir in the ground fennel and anise along with the rice and tahini mixture.
Place the pot over medium-low heat for the final cooking stage. Cook the mixture for approximately one hour, stirring regularly. This extended cooking period allows the ingredients to combine and gradually thickens the pudding.
Tahini Rice Pudding Cooks Until Thick Before Serving at Room Temperature
The pudding is ready when the tahini oil rises to the surface and the mixture becomes very thick. Use a simple spatula test to check the consistency. Dip a spatula into the rice and lift it; the rice should stay in the pot without falling back.
This test shows that the pudding has reached the required thickness. Give the rice enough time to absorb the tahini mixture during the long cooking process. Stir the pudding regularly during the final stage to prevent it from sticking to the bottom of the pot.
Once the pudding reaches the desired consistency, transfer it to a serving dish. Spread it across one large serving platter for a shared presentation, or divide it between eight to 10 individual plates.
Mark a groove around the inside of each portion before serving. This creates a traditional decorative finish and gives the pudding a defined presentation. Let the dessert reach room temperature before serving.
The combination of tahini and sugar gives the pudding a rich and sweet base. Pine nuts contribute a subtle nutty flavor and additional texture. Turmeric provides the characteristic golden appearance, while fennel and anise introduce gentle aromatic notes.
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The short-grain rice is particularly suitable because it becomes soft and cohesive during the extended cooking process. Its texture allows the tahini mixture to bind closely with the grains. The result is a dense rice pudding rather than a loose, milk-based dessert.
The recipe also relies on relatively simple preparation despite its long cooking time. Most of the work involves soaking the rice, stirring it during cooking and monitoring the final consistency. The dessert does not require complicated equipment or advanced cooking techniques.
Serving the pudding at room temperature allows its thick texture and flavors to settle after cooking. The final presentation can be either communal or individually portioned. With its golden color, rich tahini base and aromatic spices, the dessert offers a distinctive alternative to conventional rice pudding.
