Eight Jewel Rice Pudding Recipe
Ingredients
| Pudding rice | 350 Gram | |
| Caster sugar | 4 Tablespoon | |
| Unsalted butter | 50 Gram | |
| Glace cherries | 100 Gram, chopped | |
| Crystallized orange peel | 50 Gram, chopped | |
| Angelica | 25 Gram, blanched | |
| Walnuts | 25 Gram, blanched | |
| Blanched almonds | 25 Gram, blanched | |
| Seedless raisins | 50 Gram, chopped | |
| Sweet red bean paste | 5 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 mg35.8%
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
Directions
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.
Chef
