How to Make Tibetan Rice Soup Asian Cooking Recipe Cuisine

Tibet Dey Tuk (Rice Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 2-4 Servings:

1 cup cooked rice

4 cups water

Optional:

milk, half-and-half, butter, sugar, maple syrup

salt, soy sauce

finely chopped beef

finely chopped spring onions

freshly grated ginger

Directions:

Put the rice and cold water into a saucepan and bring to a boil over medium heat, stirring occasionally to avoid burning the rice. Once the mixture has reached a boil, turn the heat very low and continue stirring.

The rice should begin to become soft and glutinous and lose its shape. You can use a masher or immersion blender to make the soup smooth.


At this point the soup can be eaten as is or garnished with whatever additional ingredients you may want.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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