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Tibetan rice pudding

Tibetan rice pudding
Richard Jung / For The Times

Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey Alford and Naomi Duguid write. "Beyond the Great ... Read more

Total time: 1 hour, 20 minutes | Serves 8
  • 1 cup broken rice
  • Pinch of salt
  • 3 cups whole milk
  • 1/2 cup packed dried apples, preferably organic, chopped into one-half-inch or smaller pieces
  • 3 tablespoons clover or other flower honey, plus extra for drizzling
  • Yogurt for garnish
  • Butter (optional)

Step 1Bring 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.

Step 2Add 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.

Step 3Serve with a drizzle of honey and a generous dollop of yogurt and, if desired, a bit of butter.

Note: Adapted from "Beyond the Great Wall." Broken rice (the broken grains that result from rice milling) is available at most Asian markets.


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