Yayma

Yayma (Azerbaijani Saffron Rice Pudding)

Yayma is a delicately perfumed Azerbaijani rice pudding, gently thickened with flour and enriched with egg yolks and butter. A pinch of saffron gives it a warm golden hue and subtle floral aroma.

Prep

10 min

Cook

45 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •100 g (½ cup) long-grain white rice, rinsed until water runs clear
• •800 ml (3½ cups) whole milk, full-fat
• •120 g (½ cup) granulated sugar
• •2 tbsp unsalted butter
• •2 tbsp all-purpose flour, traditional thickening agent
• •1 large egg yolk
• •1 generous pinch saffron threads, bloomed in 2 tbsp hot water
• •1 tsp vanilla extract, optional, common in home versions
• •salt, to taste
• •ground cinnamon or fresh fruit, to serve, optional garnish

Steps

1. 1 Bloom the saffron: place the saffron threads in 2 tbsp hot water and let them steep for at least 10 minutes until the liquid turns deep amber.
2. 2 Par-boil the rice in plenty of lightly salted water for about 10 minutes, until the grains are tender but still hold their shape. Drain well.
3. 3 In a heavy-bottomed saucepan, whisk the flour into about 120 ml (½ cup) of the cold milk to make a smooth slurry, then whisk in the remaining milk.
4. 4 Place the pan over medium heat and bring the milk mixture to a gentle simmer, whisking constantly so the flour does not clump. Cook for 3 to 4 minutes until lightly thickened.
5. 5 Stir in the drained rice, sugar, butter and a small pinch of salt. Reduce the heat to low and simmer gently, stirring often, for 20 to 25 minutes until the pudding is creamy and the rice is very soft.
6. 6 Whisk the egg yolk in a small bowl. Temper it by slowly drizzling in about 120 ml (½ cup) of the hot pudding while whisking, then return the mixture to the saucepan.
7. 7 Cook over low heat for 2 more minutes, stirring constantly, until the pudding thickens slightly and the yolk is cooked through (the mixture should coat the back of a spoon). Do not let it boil or the yolks may curdle.
8. 8 Stir in the bloomed saffron (with its liquid) and the vanilla, if using. Remove from the heat, cover and let rest for 10 minutes so the saffron flavor infuses.
9. 9 Spoon into bowls and serve warm or at room temperature, dusted with cinnamon or topped with fresh fruit.