Tibetan Sweet Rice

Vickie Parks


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).


★★★★★ 2 votes

6 to 8
10 Min
25 Min
Stove Top


  • 2 cups
    basmati rice, uncooked
  • ·
    water (for cooking rice)
  • 6 Tbsp
    unsalted butter, cut into small pieces
  • 1/2 cup
    unsalted cashew nuts, whole or halves
  • 1 cup
    raisins or sultanas
  • 1/4 cup
    dried apricots (or other dried fruit)
  • 1/4 cup
    granulated sugar
  • optional:
    dri (tibetan butter), to serve

How to Make Tibetan Sweet Rice


  1. Cook the rice as specified and with recommended amount of water as directed on package.
  2. When rice is done and still hot, stir in the butter, cashews, raisins, apricots (and any other dried fruit being used), and sugar.
  3. 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).
  4. Serve in bowls and enjoy with sweet tea or po cha (Tibetan butter tea).

Printable Recipe Card

About Tibetan Sweet Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Low Sodium

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