Ricecooker Tibetan Rice Pudding

Apparently, Tibet is a fairly sunny place. It is the top of the world after all. That has to make it a little closer to the sun. Per capita, Tibet is said to be much sunnier than say Buffalo. But, in your mind, what is Tibet like? Here is how it resides in my mind’s eye:

You are quietly nestled into a silken quilt. Your toes are tracing the embroidery, while at the same time, dipping into the yak fur rug underneath. The cold of the ground is close enough, but in your quiet repose, you are safe. There is a faint hint of earthiness on your lips. You mindlessly lick the last unctuous, salty remnants of the yak butter tea from the crease of your mouth. The wind rustles outside your portable home. It whips and churns, picking up speed in every rocky crag, returning with renewed vengeance. The sound of wind and rock and wind resonate. In your quiet bed, you look over to the small red lacquer stand, with its one cup, spoon, prayer scroll. Your mind follows the curlicues marked on its surface in time with the wind. And, slowly, you fall asleep, as if you are alone on the moon.

(Also, I joined a contest called Project Food Blog 2010. Find my entry here, and begin voting on September 20. If you plan to vote for someone else, the voting starts September 30.)

Recipe:
Tibetan Rice Pudding
Adapted from Beyond the Great Wall by Jeffrey Alford and Naomi Duguid
In a rice cooker set to make white rice, add:
¾ cup brown broken rice/ rose matta
1 cup evaporate milk
1 cup whole milk
1 cup water
1 T brown sugar (or less)
½ tsp cardamom
¼ cup golden raisins
¼ cup dried apples
¼ cup unsulfured apricots

Top with pistachios that have been browned in ghee