My mom typically makes Degcha over winter break, later in the evening when all the family has gathered for the long holiday break. She usually makes this towards the end of the break after we have consumed all the fancier cookies and desserts, and everyone is in the mood for something a little more simple. Degcha is a rich sweet sticky rice dish cooked with butter, milk, and sugar. The nice thing about Degcha is it requires very little fuss, all the ingredients are thrown into a big pot. With lots of family over its nice having extra hands to stand over the stove top and chat while stirring the rice until it is al-dente. Once al-dente, the rice is baked for about half an hour, until nice and sticky. It is then topped with melted butter and cardamom before being served warm.
-1 ½ Cup short grained rice such as Arborio rice (soaked for 1 hour)
-4 Cups Heated Milk
-1 stick of butter
-1/2 Cup Sugar (or more if you prefer)
1) Preheat oven to 350 degrees Fahrenheit.
2) Place Rice in a pot and pour just enough water to cover the rice, let this come to a simmer on medium heat.
3) Once water has just been absorbed, add 4 cups of warm milk and ½ stick of butter. Stir continuously until rice is al-dente. Stir in the sugar.
4) Once rice is al-dente, cover pot with aluminum foil and bake in oven for about ½ hour to forty-five minutes. You can check after half an hour, the rice should be sticky.
5) Top the Degcha with remaining half stick of butter melted and powdered cardamom, and serve it warm.