Tibetan rice pudding

Time 1 hour 20 minutes
Yields Serves 8
Tibetan rice pudding
(Richard Jung / )

Bring 3 cups water to a boil in a small heavy pot with a tight-fitting lid. Place the rice in a fine-mesh strainer and rinse with cold water. Add the rice to the pot. Bring back to a boil, then reduce the heat to medium-low and cook, covered, until most of the water is absorbed and the rice is soft, 10 to 15 minutes.


Add the salt, then stir in the milk and apples. Increase the heat and bring back nearly to a boil, then reduce the heat to very low, cover, and simmer until very thick, 45 minutes to 1 hour, stirring occasionally with a wooden spoon to prevent sticking. After 30 minutes, stir in the honey.


Serve with a drizzle of honey and a generous dollop of yogurt and, if desired, a bit of butter.

Adapted from “Beyond the Great Wall.” Broken rice (the broken grains that result from rice milling) is available at most Asian markets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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