tibetan sweet rice
(2 ratings)
Called 'Dresil' in Tibet, this is a sweet rice dish that's most often served on special occasions throughout the year, though it's also an important dish that most Tibetans eat the first thing in the morning on the first day of the New Year. For a little added creaminess, most Tibetans add a bit of dri, a Tibetan butter from female yaks. Some also choose to serve it with cooked droma (a small root vegetable that tastes somewhat like a sweet potato and is grown in the rich grasslands in Tibet).
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(2 ratings)
yield
6 to 8
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For tibetan sweet rice
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2 cupsbasmati rice, uncooked
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water (for cooking rice)
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6 Tbspunsalted butter, cut into small pieces
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1/2 cupunsalted cashew nuts, whole or halves
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1 cupraisins or sultanas
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1/4 cupdried apricots (or other dried fruit)
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1/4 cupgranulated sugar
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optional:dri (tibetan butter), to serve
How To Make tibetan sweet rice
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1Cook the rice as specified and with recommended amount of water as directed on package.
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2When rice is done and still hot, stir in the butter, cashews, raisins, apricots (and any other dried fruit being used), and sugar.
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3Traditionally, 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).
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4Serve in bowls and enjoy with sweet tea or po cha (Tibetan butter tea).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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