Tibetan Rice Pudding Recipes

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

TIBETAN RICE PUDDING

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.

RICE PUDDING OF TIBET

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.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.