Ingredients
Rice
- 300 gwhite rice
- 500 mlwater
- a pinch of salt
To finish
- 100 gbutter
- 100 gsugar
- a large pinch of saffron
- 100 graisins
- 50 galmonds or walnuts, chopped
- ¼ tspground cardamom
Directions
- Rinse the rice and soak it for 20 minutes, then drain it well.
- Steep the saffron in 3 tbsp of warm water for 10 minutes so the colour and scent come out properly.
- Cook the rice in the water with a pinch of salt until just done and the water has been absorbed, about 12 minutes, then leave it covered off the heat for 10 minutes.
- Cook the rice until just done and no further. Desi is a rice dish rather than a pudding, and the grains should stay separate and distinct.
- Melt the butter in a wide pan, add the raisins and nuts, and fry for 2 minutes until the raisins swell.
- Add the cooked rice, the sugar, the saffron water and the cardamom, and fold everything together gently over a low heat for 5 minutes.
- Fold rather than stir. A spoon worked hard through hot rice breaks the grains and turns the whole thing sticky.
- Serve warm in small portions, which is how it is offered rather than a matter of restraint.
- It is served at the start of Bhutanese religious ceremonies and weddings, before any of the savoury dishes appear.
Technique
- Small portions are the convention. It is a ceremonial first taste rather than a dessert course.
- Butter in Bhutan often means yak butter, which is stronger and slightly cheesy. Ordinary butter makes a milder desi.
- Saffron gives both the colour and most of the perfume, so use good threads and steep them properly.
Substitutions
- Turmeric for colour if saffron is out of reach, accepting that the scent is lost.
- Ghee in place of butter, which is common.
Variations
- With more butter for a richer ceremonial version.
- With chopped dried apricots alongside the raisins.
- Made with red rice, which is the Bhutanese staple grain.
History
Offered at the start of Bhutanese religious ceremonies and weddings before the savoury dishes appear.
Frequently asked questions
What is Desi?
Desi is a dessert from Bhutan: sweet saffron rice with butter and raisins, served in small portions at ceremonies. Offered at the start of Bhutanese religious ceremonies and weddings before the savoury dishes appear.
How long does Desi take to make?
Desi takes 15 min of preparation and 25 min of cooking. The recipe makes 6 small portions. It is rated easy to make.
What can I substitute in Desi?
Yes, within limits. Turmeric for colour if saffron is out of reach, accepting that the scent is lost. Ghee in place of butter, which is common.
What is the most important thing to get right in Desi?
Cook the rice until just done and no further. Desi is a rice dish rather than a pudding, and the grains should stay separate and distinct.
