Eight-Treasure Rice Pudding

Preparation

1. Step 1

   Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes. Remove from the heat, add the sugar and oil and mix well.

2. Step 2

   Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.

3. Step 3

   Spoon half the rice over the fruit and press down to make an even layer. Spread on a layer of bean paste. Spread the remaining rice over the paste and pack down. (The rice can be refrigerated 3 or 4 days if needed).

4. Step 4

   When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.

5. Step 5

   Make a sauce by combining the water and sugar in a saucepan. Dissolve the cornstarch in one tablespoon of water and add to the sugar water. Stir over low heat until the mixture thickens slightly. Stir in the lemon rind.

6. Step 6

   Unmold the rice pudding onto a platter and pour the sauce over the top.