Tibetan Rice Pudding Recipes

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.

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.

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.

Steps:

• If using the currants, soak them in the rum in a small bowl.
• Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
• Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
• Serve pudding in a bowl along with slices of fresh plums.

Steps:

• Put the dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough water to cover. Put on the stovetop and heat gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender. Push through a sieve, taste and add a little sugar if necessary. Place the rice, milk, cream, remaining sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot. Stir well and bring gently to the boil.
• Simmer very gently for 30 to 35 minutes, stirring every now and then until all the liquid is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and scatter with fresh redcurrants before serving.

Steps:

• In a large saucepan, combine rice, sugar, 4 cups of the milk, and salt. Cook over medium heat until thick and creamy, stirring periodically. This should take 10-20 minutes.
• Stir in eggs and remaining 1/2 cup milk.
• Cook for an additional two minutes or so, stirring constantly.
• Remove from heat and stir in vanilla, spices, and butter.
• Cool, serve, and enjoy!

Steps:

• Make the Rice
• Bring the water to a boil in a saucepan. Add the rice, stir, and lower the heat to a simmer. Cook, uncovered, for 45 minutes. It will look as if all the rice grains have melted into a big clump, but they have not. The rice is just overcooked, which is what you want. Using a heatproof silicone spatula, begin stirring the rice to help the remaining water evaporate and prevent the rice and starch from sticking to the bottom of the pan. Continue until most of the liquid has evaporated. (It is impossible to get it completely dry since the starch has gelled and is holding on to some water.) Total cooking time will be about 1 hour.
• Turn off the heat.
• Boil the Milk
• Combine the milk, sugar, vanilla, salt, and cinnamon stick in a saucepan and bring to a boil.
• Combine the Milk and Rice
• Pour the boiling milk mixture into the rice, stir well, and turn on the heat to medium. It will seem as if you have added too much milk, but you have not.
• Cook the rice, stirring every 5 minutes or so to remove the skin that forms and the starch that builds up along the side of the pan, until the liquid is reduced by half. This should take about 45 minutes.
• This step does require you to stay in close range of the pan because leaving it unattended can cause the milk to boil over. Stirring also helps speed the evaporation process because it prevents a skin from forming on the surface of the pan (which would keep the steam from escaping).
• The pudding will thicken as it cools, so keep that in mind when judging the consistency.
• Garnish and Serve
• You can serve the rice hot, chilled, or at room temperature. Garnish each serving with a sprinkling of ground cinnamon and a cinnamon stick, if you like.
• COOKING NOTES
• INGREDIENTS
• Short-Grain versus Long-Grain Rice
• It is best to use short-grain rice for the pudding since it is higher in starch and will produce a creamier pudding. Long-grain rice will work as well, but the texture will be slightly different.
• Milk
• Substituting a low-fat milk in the recipe will not produce the same creamy texture. However, feel free to substitute coconut milk (full-fat version) in equal amounts for a nice change.
• TECHNIQUES
• Cooking the Rice/Using Leftover Rice
• In order for rice pudding to come out tender and creamy, you have to overcook the rice in an abundant amount of water. I find that using leftover rice produces a clumpy pudding with hard bits of rice. I suggest you make fresh rice specifically for this pudding and keep your leftover rice for a rice salad.
• ADVANCE PREPARATION
• The pudding can be made a few days in advance and kept covered in plastic wrap in the refrigerator. Place the plastic wrap directly on the surface of the pudding so that a milk skin does not form.