January Recipes

Eight Treasure Rice Pudding

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Eight Treasure Rice Pudding
Hands On:
90 minutes
Total Time:
210 minutes
Serves:
12

Ingredients

  • 1 (15-oz.) can Hy-Vee red beans, drained and rinsed
  • 1 ¼ cups Hy-Vee granulated sugar, divided
  • 2 cups uncooked sushi rice, rinsed and drained; divided
  • ½ cup hot water
  • 1 tbsp Hy-Vee refined coconut oil
  • 8 desired dried and candied fruits, such as Hy-Vee dried apricots, dried mango, dried pineapple, and/or dried strawberries; dried papaya; dried peaches; golden raisins; pitted dates and candied red cherries
  • ½ cup cold water
  • 2 tsp Hy-Vee corn starch
  • 1 tbsp fresh lemon juice
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Preparation

1
Combine red beans and 1 cup sugar in a small saucepan. Cook over medium heat for 10 to 12 minutes or until sugar dissolves and mixture is glossy. Remove from heat; mash with potato masher or fork, leaving some bean whole. Cover and chill red bean paste for 2 hours or until mixture has thickened.
2
Cook rinsed and drained sushi rice according to pkg. directions. Fluff rice with fork; set aside. Stir together ½ cup hot water, 2 Tbsp. sugar and coconut oil in a small bowl until combined. Stir mixture into cooked rice. Set rice mixture aside.
3
Spray the bottom and side of a 9-in.-diameter glass, rounded-bottom bowl (8 to 10 cups) with nonstick spray. Arrange a thick layer of chopped dried or candied fruit in bottom of bowl.
4
Using one-third of the rice mixture, using damp hands, firmly pat a 1-in.-thick layer of rice over the fruit in bottom of bowl and one-third way up the side of the bowl. Place a row of dried fruit along the edge of the bowl.
5
Spoon the red bean paste into the center. Using damp hands, firmly pat remaining rice on top of the bean paste; pat the top smooth. Place 2 rows of dried fruit along the edge of the bowl and on top of the rice.
6
To cook, place a trivet or round wire rack in the bottom of a large stock pot; add 1 to 2 in. of water. Carefully place the uncovered bowl with rice mixture on trivet or wire rack. Cover stockpot and steam the rice mixture over boiling water for 45 minutes; add additional water every 15 minutes as needed.
7
Meanwhile, for syrup, stir together ½ cup cold water and corn starch in a small bowl; set aside. Stir together remaining 2 Tbsp. sugar and lemon juice in a small saucepan; stir in corn starch mixture. Cook and stir over medium heat until sugar dissolves and mixture is slightly thickened; set aside.
8
Carefully remove rice mixture from stockpot. Cool slightly. Place a serving plate face down over the bowl of rice pudding. Carefully invert the bowl and plate; remove bowl. Brush hot syrup over the pudding. Serve warm or at room temperature.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories:380
% Daily Value*
Total Fat: 1.5g 2%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 160mg 7%
Total Carbohydrate: 88g 32%
Dietary Fiber: 5g 18%
Sugars: 50g 100%
Protein: 5g 10%

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