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Tibetan Rice Pudding

Recipe #302679 | 1½ hours | 5 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: lynnski / LA

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.

Posted on: May 7, 2008

Print Recipe

Ingredients

  • 1 cup broken rice
  • salt, pinch
  • 3 cups whole milk
  • 1/2 cup dried apples, chopped finely
  • 3 tablespoons honey, plus extra
  • honey, for drizzling
  • yogurt (to garnish)
  • butter (optional)

    • Directions

    1. 1
      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.
    2. 2
      Add the salt, then stir in the milk and apples.
    3. 3
      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.
    4. 4
      After about 30 minutes of simmering, stir in the honey.
    5. 5
      Serve with a drizzle of honey, a dollop of yogurt and if desired, a bit of butter.

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    Nutrition Facts

    Serving Size 1 (170g)

    Recipe makes 8 servings

    Calories 179
    Calories from Fat 28 (15%)
    Amount Per Serving %DV
    Total Fat 3.1g 4%
    Saturated Fat 1.7g 8%
    Monounsaturated Fat 0.8g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 9mg 3%
    Sodium 41mg 1%
    Potassium 180mg 5%
    Total Carbohydrate 33.5g 11%
    Dietary Fiber 0.8g 3%
    Sugars 14.4g
    Protein 4.6g 9%
    Vitamin A 93mcg 1%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.4mcg 6%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 106mg 10%
    Iron 1mg 6%

    detailed view...

    how is this calculated?

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