Eight Treasures Rice Recipes

Steps:

• Cook the rice with water and sugar.
• Mix the nuts into the cooked rice.
• Toss with honey and cooking oil and serve.

Steps:

• Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve.
• Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
• Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently.
• Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten.
• Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.

Steps:

• Cook the rice in the water over high heat until is boils.
• Reduce heat to low, cover and simmer for 25 to 30 minutes.
• Fluff rice with a fork then add the oil and sugar, mixing well.
• The fruit should now be arranged around the bottom and sides of a greased 1 quart or 1 litre bowl in an attractive manner.
• Spread 1/3 of the cooked rice over the fruit and press lightly. This will be the 1st layer.
• Spread 1/3 cup of red bean paste over the rice.
• Continue, alternating layers and ending with rice.
• In a steamer, steam for 35 to 40 minutes over medium heat, adding water to steamer if necessary (may be steamed up to 1 hour).
• While the rice is steaming, combine the syrup ingredients in a saucepan.
• Cook over medium heat until thickened and keep warm.
• Unmold the pudding by inverting the bowl over a deep platter.
• Slice the pudding, pour the syrup over it and serve.