Rice Pudding

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::Rice Pudding

*2 c. glutinous rice
*3 T. sugar
*2 T. lard or shortening
*1 c. candied fruit of
individual preference
*0.25 lb. red bean paste
*1 c. water
*3 T. sugar
*1.5 T. cornstarch
*2 t. water

Method:

1. Cook the rice as directed below; mix with rice, sugar and lard or shortening while it is still hot. 2. Grease a heatproof bowl, 7''x3'', with 1 T. lard or shortening. Arrange the candied fruit in a circular fashion as shown in. Carefully place one half of the rice on the fruit. Pack the rice firmly so that it lines the sides of the bowl. Leave an indentation in the center of the rice; fill the middle with red bean paste and add the rest of the rice to cover the bean paste. Pack down the rice again. Use a spoon dipped in water to make the surface smooth. Steam the rice over high heat for 1 hour; remove. Place a serving dish on the bowl and invert to remove the rice from the bowl. 3. Bring water and sugar to a boil; add mixture of cornstarch and water to thicken and stir. Pour this syrup over the rice pudding and serve.

Total time:

60m

Cooking technique:

steaming

Cuisine:

Beijing

Food menu:

appetizer

Cholesterol:

0mg

Carbohydrates:

84g