Tibetan Rice Pudding – a delicious recipe with water, rice, salt, milk, apples, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the water to a boil in a small heavy pot.
2
Place the rice in a sieve and rinse with cold water to clean it, then sprinkle into the boiling water.
3
Bring back to a boil, then lower the heat to medium-low and cook, covered, until most of the water is absorbed and the rice is soft, about 15 minutes.
4
Add the salt, then stir in the milk and apples.
5
Raise the heat and bring back nearly to a boil, then reduce the heat to very low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally with a wooden spoon to make sure the rice is not sticking; after about 30 minutes, add the honey and stir in.
6
When cooked, the pudding will be very thick.
7
Just before serving, stir in the butter, if using.
379
kcal
Calories
12
g
Fat
59
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups water, 1 cup broken rice, Pinch of salt, 3 cups whole milk, and more.
Yes, Tibetan Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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