Try this Tibetan dresil ceremonial rice recipe from recipe author Julie Kleeman. This recipe comes from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman with Yeshi Jampa (£25, Murdoch Books).

Recipe author Julie Kleeman says: "In Tibet the colour white is highly valued as a symbol of purity and good fortune. Tibetans present each other with white khata (scarves) on meeting or bidding farewell – these symbolise the pure heart of the giver. This goes some way to explain why dresil, a sweet, white-coloured rice dish, is the first food to be made and offered on Tibetan New Year’s Day, usually alongside su-cha (butter tea)."

This is a recipe that Julie shared as part of her guide to Tibetan cuisine. Check it out to learn about complex flavours of this Himalayan region, including Tibetan pasties and Tibetan hot chilli dip.


  • 250g basmati rice
  • 70g unsalted butter
  • 70g runny honey
  • 60g raw unsalted cashews
  • 100g golden raisins


  • STEP 1

    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.

  • STEP 2

    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.


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