Tibetan Festival Sweet Fried Rice

I first became acquainted with the food of Tibet at Rangzen, a cozy, family run restaurant in Cambridge, Massachusetts, a stone's throw from MIT.  Tibet is bordered by China, India, Nepal, Bhutan and Bangladesh, and as would be expected, the food has been influenced by the cuisines of its neighbors.  Ginger, garlic, onions, curry, chili, cilantro, and lime juice are the most common seasonings.  Fresh vegetables, tomatoes, tofu, potatoes, dried fruits and nuts are also prominent ingredients.  There are stir-fries, and stews, curries, a wide variety of fried rice dishes, noodle soups, steamed buns and dumplings filled with chopped beef or vegetables, and noodle dishes galore.  Salt and butter tea (hot black tea with butter, milk and a little salt) and milk tea are  popular beverages.

Desserts are simple fruit salads or "deshi", made with steamed rice, raisins and other dried fruits, nuts, sugar, and butter.  Deshi has a long and special tradition.  In old Tibet, rice was very precious because it had to be transported either from China or India.  It was served to guests when they first arrived with hot black tea, to take the edge off their hunger.  Today it's served at all weddings and celebrations and it's thought to bring good luck.  While white rice is traditionally used, I recently substituted brown rice and organic sugar, and it was extremely satisfying.  Deshi is a simple dessert you can make at the last minute with leftover rice.  You can vary the dried fruits and nuts based on what you have on hand.  It even makes a delicious breakfast.  Like their neighbors, Tibetans use chopsticks!

Tibetan Sweet Festival Fried Rice
(makes 4 dessert-size servings)
I have developed a version with fresh ginger and cinnamon, though these are not tradtionally added. 

2 cups steamed rice (white or brown)
2 tablespoons butter
2 tablespoons sugar (white or organic), or more to taste
4 tablespoons dried fruit such as raisins, cranberries, or diced apricots
4 tablespoons chopped nuts such as almonds, walnuts, cashews, or pistachios
1 tablespoon finely minced ginger (optional)
1/4 teaspoon ground cinnamon (optional) 

1. Plump the dried fruit in a small bowl by pouring enough hot water to cover, and let stand for 20 minutes.  Then drain.

2. Melt the butter in a large frying pan or wok over medium heat.

3. Add the nuts and sautée for two minutes.  If adding the ginger, sautée it with the nuts.

4. Add the rice and sprinkle the sugar over it.  Sitr until the rice heats through and the sugar dissolves/melts.

5. Add the dried fruits and stir-fry for another two minutes.  If using the cinnamon, add it with the dried fruit.

6. Taste for sweetness.  Serve in individual bowls.