Eight Treasures Rice Pudding Recipe
Ingredients
| Golden Raisins | 1/4 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Cooked brown rice | 4 Cup (16 tbs) | |
| Pitted dates | 3/4 Cup (16 tbs) | |
| Dried pineapple slice | 2 , cut into pieces | |
| Pear | 2 , cut into pieces | |
| Papaya slice | 1 , cut into pieces | |
| 6 dried apricot halves, cut into slivers | ||
| 4 dried figs, cut into round slices | ||
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Pineapple juice | 1 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
Stir raisins, 1/3 cup honey, and almond extract into rice while it is still warm.
Cover dates with water in a small saucepan.
Bring water to a boil and simmer for 5 minutes.
Drain, reserving liquid.
Mash dates, adding 1 or 2 tablespoons reserved liquid to make a spreadable paste.
Butter a 7- or 8-inch (1-quart) bowl.
Starting at bottom of bowl, arrange fruit pieces in an attractive pattern, working up sides of bowl.
Finish with a sprinkle of almonds above fruit.
Gently cover fruit with a layer of rice, using about half of it.
Next, make a thin layer of date paste, covering rice.
Fill the center with remaining rice.
Place bowl in a steamer, cover, and steam for 20 minutes. (You can construct a steamer by using a colander and a large covered pan.) While pudding is steaming, combine pineapple juice, 2 tablespoons honey, and cornstarch in a small saucepan.
Stir until blended.
Place over medium-high heat, and cook until sauce bubbles and thickens.
Loosen edges of pudding with a spatula or thin knife.
Place serving plate over bowl.
Invert to unmold.
Pour pineapple sauce on top.
Cover dates with water in a small saucepan.
Bring water to a boil and simmer for 5 minutes.
Drain, reserving liquid.
Mash dates, adding 1 or 2 tablespoons reserved liquid to make a spreadable paste.
Butter a 7- or 8-inch (1-quart) bowl.
Starting at bottom of bowl, arrange fruit pieces in an attractive pattern, working up sides of bowl.
Finish with a sprinkle of almonds above fruit.
Gently cover fruit with a layer of rice, using about half of it.
Next, make a thin layer of date paste, covering rice.
Fill the center with remaining rice.
Place bowl in a steamer, cover, and steam for 20 minutes. (You can construct a steamer by using a colander and a large covered pan.) While pudding is steaming, combine pineapple juice, 2 tablespoons honey, and cornstarch in a small saucepan.
Stir until blended.
Place over medium-high heat, and cook until sauce bubbles and thickens.
Loosen edges of pudding with a spatula or thin knife.
Place serving plate over bowl.
Invert to unmold.
Pour pineapple sauce on top.
Chef
