EIGHT-TREASURE RICE PUDDING
Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.
Provided by Betty Fussell
Categories dessert
Time 2h10m
Yield Four to six servings
Number Of Ingredients 9
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.
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Srdjan Sabo
[email protected]I can't wait to try this recipe!
Hunter Bennett
[email protected]This is a great recipe for a beginner cook.
Ann Ross
[email protected]Overall, I thought this recipe was just okay.
Maria Calderon
[email protected]I would have liked more instructions on how to prepare the dried fruits and nuts.
Bonnie Napier
[email protected]I'm not sure what went wrong, but my pudding didn't turn out as thick as I expected.
Donzy Sly
[email protected]This is a great recipe for a winter dessert.
Emtee The hustler
[email protected]I followed the recipe exactly and the pudding turned out perfectly.
Eevan raj Lama
[email protected]I'm not a huge fan of rice pudding, but this recipe changed my mind.
Mazen Jehad
[email protected]This is a great recipe for a potluck or party.
BEEJAY ENTERTAINMENT TV BEEJAY ENTERTAINMENT TV
[email protected]I would definitely make this recipe again.
tirtha raj khatri
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
aundrea baker
[email protected]I had some trouble finding some of the ingredients, but I was able to find them online.
Letitia Bynum
[email protected]The eight treasure rice pudding was a bit too sweet for my taste, but it was still very good.
Ibrahim Javaid
[email protected]I love the addition of the glutinous rice flour. It gives the pudding a lovely chewy texture.
Atigah Divine
[email protected]This is a great recipe for a special occasion dessert. It's elegant and impressive, but it's also surprisingly easy to make.
raja haider
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.
Nasula Haneef
[email protected]This eight treasure rice pudding was a delight! The flavors and textures were perfectly balanced, and the pudding had a lovely creamy texture. I especially loved the addition of the dried fruits and nuts, which added a nice chewy contrast to the soft