Eight Jewel Rice Pudding
|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.