Best 3 Eight Treasure Rice Pudding Recipes

EIGHT TREASURE RICE PUDDING

Steps:

• Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
• Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
• Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
• Mix red bean paste and walnuts together in a bowl.
• Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
• Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

EIGHT-TREASURE RICE PUDDING

Steps:

• Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes. Remove from the heat, add the sugar and oil and mix well.
• Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
• Spoon half the rice over the fruit and press down to make an even layer. Spread on a layer of bean paste. Spread the remaining rice over the paste and pack down. (The rice can be refrigerated 3 or 4 days if needed).
• When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.
• Make a sauce by combining the water and sugar in a saucepan. Dissolve the cornstarch in one tablespoon of water and add to the sugar water. Stir over low heat until the mixture thickens slightly. Stir in the lemon rind.
• Unmold the rice pudding onto a platter and pour the sauce over the top.

EIGHT TREASURE SHANGHAI RICE PUDDING

Steps:

• Boil rice and water on med heat.
• Boil uncovered 10 minutes or until water evaporates and you see big holes.
• Reduce heat, cover and simmer for 25-30 minutes.
• Fluff rice then stir in melted shortening and sugar.
• Set aside.
• Generously grease 1 quart glass bowl.
• Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
• Spread half the cooked rice over decoration.
• Press down lightly.
• Spread bean paste over rice for an even layer.
• Cover with remaining rice, spreading evenly.
• Cover bowl with small damp cloth.
• Cooking:.
• Place covered bowl in steamer or on rack in wok.
• Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
• Meanwhile, place syrup over medium heat, swirling pan occasionally.
• Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
• Keep warm.
• Just before serving, add triple sec and mix well.
• Cover mold with serving platter and invert, gently shaking to unmold.
• Pour hot syrup over mold and serve hot.