Tibetan Sweet Rice
2 cupsbasmati rice, uncooked
·water (for cooking rice)
6 Tbspunsalted butter, cut into small pieces
1/2 cupunsalted cashew nuts, whole or halves
1 cupraisins or sultanas
1/4 cupdried apricots (or other dried fruit)
1/4 cupgranulated sugar
optional:dri (tibetan butter), to serve
How to Make Tibetan Sweet Rice
- Cook the rice as specified and with recommended amount of water as directed on package.
- When rice is done and still hot, stir in the butter, cashews, raisins, apricots (and any other dried fruit being used), and sugar.
- Traditionally, Dresil is served with a bit of dri (a Tibetan sweet, creamy butter from female yaks). You can skip that step if you can't find dri in local markets (or you can just use any fresh butter that you have in your fridge).
- Serve in bowls and enjoy with sweet tea or po cha (Tibetan butter tea).