While some could say that it’s just rice pudding, the truth is that by ‘breaking the rice’ you get a much creamier texture and don’t worry about the yak milk (or the half & half if you prefer). It’s just there to add a bit of richness… and using honey rather than sugar as your sweetener makes it just a tad better for you and more than offsets the calories of the heavier dairy. (As an added note, going forward I have decided to add the Nutritional Facts Chart on my recipes so you know just what you are getting with my dishes.You will find it at the bottom of the recipe.)
Oh, and by the way… don’t skimp and forget the yogurt. The tang that it brings to this dish makes all of the difference.
- Chez
• 1 cup broken rice (pulse uncooked rice in food processor 2-3 minutes to get it ‘broken’)
• salt, pinch
• 2 cups whole milk
• 1 cup yak milk (or in my case, use half & half)
• 1/2 cup dried apple, chopped finely (use the food processor and pulse 7-8 times)
• 4 tablespoons honey, plus extra honey, for drizzling
• Honey flavored Greek yogurt (to garnish)
• Golden raisins and fresh mint leaves (optional)
Directions:
Cook rice in 3 cups of water, bring to a boil, then cook on medium low until the water is absorbed and the rice is cooked, about 15 minutes.
Add the salt, then stir in the milks and apples.
Increase the heat to nearly a boil, then reduce the heat to very low, cover and simmer until very thick, takes about 45 minutes to one hour; stir occasionally with a wooden spoon.
After about 30 minutes of simmering, stir in the honey.
Serve warm, with a drizzle of honey, a dollop of yogurt and if desired, garnish with raisins and mint.
