Mongolian Sweet Rice Porridge (乌日木)

Inspired by A Bite of China. Similar to a glutinous rice dessert.

Ingredients

1. Butter
2. Dried milk curd
3. Dried raisins
4. Dried hawthorn berries
5. Crabapples
6. Dates (originally, hackberries are used)
7. Cooked white rice

Instructions

1. In a pan, melt butter and dried milk curd until liquid.
2. Add raisins, hawthorn berries, crabapples, dates and white rice to the pan.
3. Stir thoroughly until a thick, porridge-like consistency. Serve hot.

Dried Milk Curd

Adapted from here and here. Can be eaten dry or dissolved in water.

Ingredients

1. Yogurt/sour milk
2. Water

Instructions

1. In a pot on medium heat, add equal portions yogurt/sour milk and water.
2. Stir and bring to a gentle boil.
3. Turn down the heat and simmer for 2.5h, until all the water has evaporated and you are left with a dry pulp.
4. Wrap pulp in a cheese cloth and squeeze out as much liquid as possible into a bowl.
5. Press the pulp into a cake and weigh down with a heavy weight.
6. Cut the cake into pieces.
7. Dry the milk curd in the sun until hardened.
8. May be stored indefinitely.