Tibetan Rice Pudding
Credit: Sarah KarnasiewiczSERVES 6
This recipe traditionally calls for "broken rice", the lowest grade of rice—literally, rice pieces. Broken rice creates a thick, smooth texture. Here we have substituted jasmine rice, which yields a rich pudding but does not break down completely. Before cooking, be sure to rinse your rice to remove a bit of the starch and produce a smooth, not sticky, texture. If the pudding thickens when it is left to stand, stir in additional warm milk until it reaches the desired consistency.
6 cups whole milk, at room temperature
1/2 cup clover honey, plus more as needed
Pinch of kosher salt
1 cup jasmine rice, rinsed well
2 oz. dried apples, chopped into 1/2" pieces
1/2 cup golden raisins
2 tbsp. butter, plus more as needed
1. Put the milk, honey, and salt into a medium saucepan over medium-high heat and bring to a simmer; do not let it boil. Stir in the rinsed rice, reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until rice is very soft and milk is nearly absorbed, 30–40 minutes.
2. Add the apples and raisins and continue to simmer until the apples are softened and pudding is very thick, 5–10 minutes more. Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, if you like.