Tibetan Rice Pudding

lynnski / LA's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 8

• 1 cup broken rice
• salt , pinch
• 3 cups whole milk
• ½ cup dried apple , chopped finely
• 3 tablespoons honey , plus extra
• honey , for drizzling
• yogurt (to garnish)
• butter (optional)

Directions:

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