Sweet Rice Soup With Pine Nuts
|Sweet glutinous rice||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs) (Or As Needed)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Toasted pine nuts/Toasted walnut pieces||1⁄2 Cup (8 tbs)|
|Chopped dates||1⁄3 Cup (5.33 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks||1⁄2 Cup (8 tbs), cut in small pieces|
|Apple pear||1 Large, peeled, cored, diced|
|Ground cinnamon||1 Teaspoon|
|Japanese sweetened red beans||1⁄2 Cup (8 tbs) (Azuke)|
|Diced dried persimmon/Dried apricots||1⁄3 Cup (5.33 tbs), diced|
Rinse rice in a medium-size bowl of cool water, removing any foreign material.
Pour off milky water.
Continue rinsing until water runs clear.
Cover rice with fresh water; soak overnight.
In a medium-size saucepan, simmer rice and water over medium-low heat until rice is tender.
Thin with additional water if mixture thickens beyond the porridge stage.
Stir in sugar, vanilla, salt and nuts.