‘Golden Milk Rice Pudding’ recipe: How to make it?

Golden Milk Rice Pudding recipe: Some recipes go beyond just being dishes in your kitchen; they resonate deep within you. They feel familiar even if you’ve never prepared them before. They communicate gently, lingering in your memory long after the bowl is empty. Golden milk rice pudding is one of those recipes.

This dish is perfect for any time; it doesn’t require a special occasion or a guest list. All you need is a quiet afternoon, some time to spare, and the desire to take care of yourself slowly and mindfully. This recipe is inspired by comfort, combining the healing qualities of turmeric-infused golden milk with the nostalgic warmth of creamy rice pudding. Together, they create a dish that serves as a gentle reminder: you deserve to take a moment to slow down.

I stumbled into this combination on a day I was exhausted in ways I couldn’t explain. Not just physically tired, but soul-tired. The kind of weariness that doesn’t go away with sleep. I wanted to cook something soft. Something that didn’t demand too much of me but still held warmth, presence, and a little bit of poetry. Golden milk rice pudding gave me exactly that. It filled the air with cardamom and saffron and gave my hands something gentle to do. It reminded me that nourishment isn’t always about the nutrients; it’s also about the intention.

This dish is more than a recipe; it’s a moment. A pause. A way to bring together the old and the new, the East and the West, the practical and the poetic. Whether you’re familiar with golden milk or new to it, whether you’ve made rice pudding since childhood or never touched it before, this version will feel like home. In its warmth, there’s healing. In its sweetness, a kind of hope. And in its quiet simplicity, a reminder that food can hold us in ways nothing else can.

Now, let us show you how to make it.

Golden Milk Rice Pudding ingredients

Ingredients (Serves 2–3)

• ½ cup basmati rice (rinse well and soak for 20 minutes if time allows)

• 2 cups whole milk (or substitute with almond, oat, or coconut milk for a dairy-free version)

• 1 cup water

• ½ cup canned full-fat coconut milk (optional, adds creaminess and depth)

• ¼ teaspoon ground turmeric

• ¼ teaspoon ground cardamom

• A small pinch of saffron threads (optional; soak in 1 tablespoon warm milk or water for 5 minutes)

• 2 to 3 tablespoons raw sugar or light brown sugar (you can also use maple syrup or honey for a different flavor)

• 1 tablespoon chopped nuts (like pistachios, almonds, or cashews – toasted, if preferred)

• 1 teaspoon unsalted butter (optional, for extra richness)

• A pinch of salt (enhances all the other flavours)

• ½ teaspoon pure vanilla extract (optional, adds warmth and balance)

• Optional garnish: extra chopped nuts, edible rose petals, or a dusting of cinnamon

 

Golden Milk Rice Pudding cooking instructions

1. Cook the rice:
   In a medium saucepan, combine ½ cup basmati rice with 1 cup water. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 10-12 minutes, or until the water is mostly absorbed and the rice is tender.

2. Add the milk mixture:
   Pour in 2 cups of whole milk and 1 cup of canned coconut milk. Stir to combine with the cooked rice.

3. Spice it up:
   Add 1 tsp turmeric, ½ tsp cinnamon, ¼ tsp ground ginger, a pinch of black pepper, and a pinch of salt. Stir well. These spices give the pudding its golden colour and warming flavour.

4. Simmer gently:
   Bring the mixture to a gentle simmer over low to medium heat. Stir frequently to prevent sticking or burning. Let it cook for 20-25 minutes, or until the pudding thickens to your desired consistency. The rice should be soft, and the liquid mostly absorbed.

5. Sweeten and flavour:
   Stir in ¼ cup maple syrup or honey, 1 tsp vanilla extract, and adjust sweetness if needed. Simmer for 2–3 more minutes.

6. Serve warm or chilled:
   You can enjoy the pudding warm right away, or cool it completely and chill it in the fridge for at least an hour if you prefer it cold.

7. Add toppings (optional):
   Just before serving, top with chopped pistachios, golden raisins, coconut flakes, or dried rose petals for texture and extra beauty.