Tibetan Rice Pudding Recipes
TIBETAN RICE PUDDING
This recipe was adapted from "Beyond the Great Wall", a new book by Alford and Duguld that covers the cookery from areas at the fringe of China that are not included in the traditional Chinese cook books. The broken rice (the broken grains that result from rice milling) is available at most Asian markets.
Provided by lynnski LA
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in 3 cups of water, bring to a boil, then cook on medium low until the water is absorbed and the rice is cooked, about 15 minutes.
- Add the salt, then stir in the milk and apples.
- Increase the heat to nearly a boil, then reduce the heat to very low, cover and simmer until very thick, takes about 45 minutes to one hour; stir occasionally with a wooden spoon.
- After about 30 minutes of simmering, stir in the honey.
- Serve with a drizzle of honey, a dollop of yogurt and if desired, a bit of butter.
Nutrition Facts : Calories 180.6, Fat 3.1, SaturatedFat 1.8, Cholesterol 9.2, Sodium 44.6, Carbohydrate 33.8, Fiber 0.8, Sugar 14.2, Protein 4.6
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
RICE PUDDING OF TIBET
Rice is only grown in the south of Tibet, most is imported. This could be made using broken rice, or the cheapest variety available.
Provided by Linky
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place milk, honey, and salt into medium saucepan and bring to a simmer over medium-high heat (do not let it boil). Stir in the rinsed rice, reduce the heat to a simmer, stir occasionally, until rice is soft and milk is almost absorbed - about 30 minutes.
- Add apples and raisins. Continue to simmer until apples have softened and pudding is quite thick, about 5 to10 minutes more. Watch so it doesn't stick to the bottom! Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, as desired.
Nutrition Facts : Calories 667.4, Fat 18.1, SaturatedFat 10.6, Cholesterol 51.9, Sodium 263.4, Carbohydrate 114.9, Fiber 2.7, Sugar 72.2, Protein 15.6
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