Eight Jewel Rice Pudding Recipe

Eight Jewel Rice Pudding has a fine taste. Eight Jewel Rice Pudding gets its taste from rice mixed with orange and almonds. Eight Jewel Rice Pudding is inspired by many restaurants across the world.


Difficulty LevelEasyCuisine


 Pudding rice350 Gram
 Caster sugar4 Tablespoon
 Unsalted butter50 Gram
 Glace cherries100 Gram, chopped
 Crystallized orange peel50 Gram, chopped
 Angelica25 Gram, blanched
 Walnuts25 Gram, blanched
 Blanched almonds25 Gram, blanched
 Seedless raisins50 Gram, chopped
 Sweet red bean paste5 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2031 Calories from Fat 661

% Daily Value*

Total Fat 76 g117.6%

Saturated Fat 32.9 g164.6%

Trans Fat 0 g

Cholesterol 107.5 mg

Sodium 523.5 mg21.8%

Total Carbohydrates 323 g107.7%

Dietary Fiber 11.4 g45.7%

Sugars 240.4 g

Protein 24 g47.1%

Vitamin A 29.3% Vitamin C 115.8%

Calcium 29.5% Iron 31.7%

*Based on a 2000 Calorie diet


Rinse the rice, drain and put in a pan with enough water to cover.
Simmer for 15 minutes; drain.
Stir in the sugar and half the butter.
Use the remaining butter to grease a 900ml pudding basin, then line with a thin layer of rice.
Press a little of each fruit and nut into this to make a decorative pattern.
Mix the remaining rice, fruit and nuts.
Spoon alternate layers of this rice mixture and bean paste into the basin finishing with a layer of rice.
Press down firmly.
Cover with greaseproof paper and pleated foil and steam for 1-1 1/4 hours.
Turn the pudding out on to a serving dish and serve hot with the warm syrup.