You are here

Eight Treasures Rice Pudding

Dessert.Master's picture
  Golden raisins 1⁄4 Cup (4 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
  Almond extract 1⁄2 Teaspoon
  Hot cooked brown rice 4 Cup (64 tbs) (Moist Rather Than Dry; Use The Maximum Amount Of Water The Directions Suggest)
  Pitted dates 3⁄4 Cup (12 tbs)
  Dried pineapple slices 2 , cut into pieces
  Dried pear halves 2 , cut into pieces
  Dried papaya slice 1 , cut into pieces
  Dried apricot halves 6 , cut into slivers
  Dried figs 4 , cut into round slices
  Slivered almonds 1⁄4 Cup (4 tbs)
  Pineapple juice 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Cornstarch 1 Tablespoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)
Eight Treasures Rice Pudding Recipe