Tibetan dresil ceremonial rice

Put the rice in a bowl and rinse it thoroughly with cold water, then drain and empty into a medium pan. Put the pan over a high heat, add 400ml of cold water and cover with a lid. When the water starts to boil, turn down the heat to medium and then, when there is no water visible on the surface of the rice, reduce the heat to low and leave for 5–6 minutes or until the rice is cooked.

Meanwhile, melt the butter in a small pan, then take off the heat and set aside. Once the rice is cooked, add the honey, followed by the melted butter, cashews and raisins. Stir well over a low heat, then replace the lid for 1 minute to give the cashews a little time to soften. Spoon into small bowls and serve.