Eight-Treasure Rice Pudding

The name of this Chinese dessert comes from the tradition of decorating it with eight kinds of fruit, nuts, or candy. Glutinous rice, also called sweet rice, has rounded grains and a moist, sticky texture when cooked; look for it in large supermarkets or Asian groceries. You can make almond butter at home: Process 1/2 cup slivered or whole almonds in a food processor for 2 1/2 to 3 minutes or until the mixture begins to come away from the sides of the bowl.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 276
Caloriesfromfat 24 %
Fat 7.3 g
Satfat 0.7 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 4.5 g
Carbohydrate 51.2 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 103 mg
Calcium 58 mg

Ingredients

1/2 cup chopped peeled mango
1/4 cup seedless green grapes, halved
1/4 cup raisins
1/4 cup dried tart cherries
1/4 cup chopped dried pineapple
Cooking spray
1/4 teaspoon salt
3 cups hot cooked glutinous rice, divided
1/4 cup almond butter
1/4 cup maple syrup, divided
4 cups water
1 tablespoon chopped almonds

Preparation

Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.

Note:

Ying Chang Compestine,

May 2005