Serious Eats: Recipes

Tibetan Rice Pudding

The following recipe is from the March 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Known as de-sil in Tibetan, this rice pudding uses broken rice. Widely available in Asian markets, broken rice is best for pudding because of its broken nature, it releases starch more easily and results in a smoother, stickier texture.

Although the recipe calls for apples, the authors instruct cooks to substitute golden raisins if your prefer. This is a versatile dish welcome as a breakfast alternative to oatmeal, a snack, or a dessert. Top with more honey, butter, or yogurt to add a sweeter or creamier touch.

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