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Tsagaa
Sweet rice with raisins and curd
Tsagaan Sar rice with butter, raisins and dried curd
Tsagaa is a sweet, buttery rice dish served during Tsagaan Sar, the Mongolian Lunar New Year, when white foods (tsagaan idee) stand for purity and a good year ahead. Rice is cooked soft, then mixed with butter, sugar, raisins and crumbled aaruul or fresh curd, and served in small bowls to guests during the round of family visits. A common mistake is using long-grain rice, which won't turn creamy; use short-grain. Chef's tip: soak the raisins in hot water first so they're plump and juicy.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 9 oz short-grain ricerinsed
- 2 ½ cups water
- 2 ⅞ oz raisinssoaked in hot water for 10 minutes
- 1 ¾ oz butter
- 2 ⅛ oz sugar
- 1 pinch salt
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Method
0/4 doneStep 1: Bring 9 oz short-grain rice, 2 ½ cups water and 1 pinch salt to the boil, cover and simmer on the lowest heat for 18–20 minutes until soft and the water is absorbed.
20 minStep 3: Drain 2 ⅞ oz raisins and fold them in with 2 ⅞ oz crumbled aaruul or dry cottage cheese.
2 minStep 4: Serve warm in small bowls.
1 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 54 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tsagaa take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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