Eight Treasures Rice Pudding
|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)|
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.