One small Turkish dairy-free rice pudding, gently set with starch and colored with saffron, topped with pine nuts and pistachios.
0.02 gSaffron
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3 gPine Nuts
12 gRice
3 gPistachios
0.75 cupWater
18 gSugar
3 gCorn Starch
0.03 gGround Turmeric
Put the saffron in a small heatproof cup with 15 ml hot water and leave for 10 minutes. Rinse the rice, put it in a narrow saucepan with 140 ml water and bring to a gentle simmer.
Cover loosely and cook the rice on low heat for 20-25 minutes, stirring occasionally, until the grains are very soft and the mixture still has visible liquid. Lower the heat if it evaporates too quickly.
Mix the cornstarch with the remaining 15 ml cold water until smooth. Stir the sugar, turmeric, saffron and its water into the rice, then slowly stir in the starch slurry. Simmer gently, stirring, for 3-4 minutes until glossy and lightly thickened; it will set further on chilling.
Pour into one small dessert cup. Let cool for 20 minutes, then refrigerate for at least 2 hours. Scatter the pine nuts and pistachios over the top and serve the whole cup as one portion.