Tibetan Rice Pudding
Tibetan Rice Pudding. Sarah Karnasiewicz

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.

Yield: serves 6


  • 6 cups whole milk, at room temperature
  • 12 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
  • 12 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.