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Eight Jewel Rice Pudding

Madhuri.Dixit's picture
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.
  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

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.

Recipe Summary

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Nutrition Rank

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

Eight Jewel Rice Pudding Recipe