Tibetan Rice Pudding Food

KHEER (RICE PUDDING)

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.

RICE PUDDING OF TIBET

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.

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.