INGREDIENTS:
350 g (12 oz) short grain pudding rice
4 tablespoons caster sugar
50 g (2 oz) crystallized orange peel
50 g (2 oz) seedless raisins
25 g (1 oz) angelica
25 g (1 oz) walnuts
5 tablespoons sweet red bean paste
25 g (1 oz) whole blanched almonds
SUGAR SYRUP:
300 ML ( ½ pint) water
50 g (2 oz) sugar
Few drops of almonds essence
How to Prepare:
Wash the rice, drain and put in a pan with water to cover.
Let it boil for 15 minutes then drain.
Mix in the sugar and half the butter.
Cut the cherries, peel, angelica and nuts.
Use remaining butter to grease a 900 ml (1 ½ pint) pudding basin, then line with a thin layer of rice.
Press a little of each fruit and nut into this in a decorative pattern.
Mix remaining rice, fruit and nuts.
Spoon alternate layers of this mixture and bean paste into the basin, finishing with rice mixture. Press down firmly.
Cover basin with greaseproof paper and foil, making a pleat in the centre; secure with string.
Steam with 1 to 1 ¼ hours.
To make the syrup, bring the water and sugar to the boil, stirring.
Remove from heat and add the almond essence.
Turn the pudding out onto a warmed dish and serve hot, with the sugar syrup.
Here are some ideas for this recipe:
image sources: http://myriceisheavenly.com/
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