Beresee
Mongolian Recipe for Tsagaan Sar feast
Beresee
Beresee is a rice dessert cooked with butter, sugar and raisins. I haven't turned up a specific recipe for this dish, but I've found two that might suffice.
Mongolian Rice Pudding
5 tbsp brown rice
1 cup water
2 1/2 cups milk
1/2 cup sugar
1/2 cup walnuts, coarsely chopped
1 1/4 cup raisins
cinnamon or nutmeg
Cook rice and water in a saucepan until water has been absorbed. Add milk and sugar and cook over low heat until mixture thickens. Add walnuts and raisins. Serve hot, sprinkled with cinnamon.
Source
Food Recipe Online
Sweet Rice (Chumi)
2 cups long grain white rice
4 tbs. butter
1/4 tsp. powdered cinnamon
1/3 cup honey
1/2 cup coarsely chopped walnuts or slivered almonds
1/2 cup diced dried apricots
1/2 cup dried currants
Toast the rice in a dry, ungreased saucepan for a few minutes. Then bring the rice to a boil in four cups of water, reduce heat to simmer, cover, and cook until done, 15 to 20 minutes. Melt the butter and stir it in. Add the cinnamon and honey. Stir in the nuts and mix thoroughly. Place the dried fruit at the bottom of a large bowl. Pour the rice into the bowl and compress gently.
Lower the bowl in a steamer and cook for 5 to 10 minutes. Remove from the heat. Flip the contents onto a large plate.
Source
Cramer, Marc. Imperial Mongolian Cooking. Hippocrene Books, Inc., 2003
|
Posted Feb 15, 2008 - 11:27 , Last Edited: Feb 15, 2008 - 11:29
|
