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.
Ingredients
350g pudding rice
4 tblspn caster sugar
50g unsalted butter
100g glace cherries, chopped
50g crystallized orange peel, chopped
25g each angelica, walnuts and blanched almonds, chopped
50g seedless raisins, chopped
5 tblspn sweet red bean paste
FOR THE SYRUP
Directions
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.
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.
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