Advertisement

Tibetan rice pudding

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

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.

2

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.

3

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.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.