Also known as dresil, Tibetan sweet rice is served on special occasions such as New Years, weddings or other celebrations.
Since Tibet’s staple grain is barley, basmati rice, nuts and dried fruits all had to travel from India. Lucky for us, though, these ingredients are readily available at just about any grocery store.
This dish is popular not only among Tibetans living in Tibet, but also among the Tibetan diaspora in places like India (especially the states of Ladakh, Sikkim, Arunachal Pradesh), the U.S., Sweden and various regions of northern Nepal.
Tibetan Sweet Rice
- 3 cups basmati rice, cooked
- 6 tablespoons unsalted butter
- 1 cup nuts
- 1 cup dried fruit
- 1/4 - 1/2 cup sugar, optional
- Cook rice as you normally would. I let my rice cooker do the work.
- Mix in butter while the rice is still hot, before adding nuts and dried fruit. I used walnuts and currants.
- Serve warm or at room temperature.