Winter Rice Pudding with Dried Fruit is a modern Fusion version of a Chinese recipe for a classic dessert of a rice pudding with fruit and seeds that is given a Christmas twist with the addition of cranberries and blueberries. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Winter Rice Pudding with Dried Fruit.
Here is a Christmas twist on the traditional Chinese dessert of sticky rice with mixed fruit. For the normal version of this dessert, simply omit the cranberries and blueberries.
It might seem strange to include a Christmas recipe now, but I live in the Southern Hemisphere and a winter warmer is just what we need right now. Indeed, without the Christmas additions, this makes a comforting fruity dessert that works any time of year.
1 tbsp pine kernels
1 tbsp lotus seeds
225g (1/2 lb) mixed dried fruit (eg raisins, kumquats, prunes, dates, figs, pineapple etc)
4 water chestnuts, diced
6 tbsp dried cranberries (for a Christmas version)
6 tbsp dried blueberries (for a Christmas version)
1l (4 cups) water
115g (1/4 lb) sugar
225g (1/2 lb) glutinous (sticky) rice
Wash the peanuts, pine kernels, lotus seeds and pineapple (if using) place in a bowl, cover with plenty of water and set aside to soak for 1 hour. Soak the remaining dried fruit in warm water for at least 20 minutes, or until plumped.
Pour the 1l water into a saucepan and bring to a boil. Add the sugar and stir until dissolved. Drain the rice, nuts and mixed fruit and add to the pan. Bring back to a boil, cover and simmer over very gentle heat for 1 hour, stirring the mixture frequently.
About 20 minutes before the end of cooking add the water chestnuts. The rice should be sticky but not gloopy and the fruit and nuts should be soft.
Ladle into warmed dessert bowls and serve.
As an even more seasonal twist, if you have any left-over Christmas pudding, crumble this over the top before serving.
The recipe as presented is fully vegan. For a richer version you could substitute coconut milk or almond milk for half the water. For those who drink milk, you can also substitute milk for half the water.
Here is a Christmas twist on the traditional Chinese dessert of sticky rice with mixed fruit. For the normal version of this dessert, simply omit the cranberries and blueberries.
It might seem strange to include a Christmas recipe now, but I live in the Southern Hemisphere and a winter warmer is just what we need right now. Indeed, without the Christmas additions, this makes a comforting fruity dessert that works any time of year.
Winter Rice Pudding with Dried Fruit Recipe
Ingredients:
1 tsp peanuts1 tbsp pine kernels
1 tbsp lotus seeds
225g (1/2 lb) mixed dried fruit (eg raisins, kumquats, prunes, dates, figs, pineapple etc)
4 water chestnuts, diced
6 tbsp dried cranberries (for a Christmas version)
6 tbsp dried blueberries (for a Christmas version)
1l (4 cups) water
115g (1/4 lb) sugar
225g (1/2 lb) glutinous (sticky) rice
Method:
Wash the rice, place in a large bowl, cover with water and set aside to soak for at least 2 hours.Wash the peanuts, pine kernels, lotus seeds and pineapple (if using) place in a bowl, cover with plenty of water and set aside to soak for 1 hour. Soak the remaining dried fruit in warm water for at least 20 minutes, or until plumped.
Pour the 1l water into a saucepan and bring to a boil. Add the sugar and stir until dissolved. Drain the rice, nuts and mixed fruit and add to the pan. Bring back to a boil, cover and simmer over very gentle heat for 1 hour, stirring the mixture frequently.
About 20 minutes before the end of cooking add the water chestnuts. The rice should be sticky but not gloopy and the fruit and nuts should be soft.
Ladle into warmed dessert bowls and serve.
As an even more seasonal twist, if you have any left-over Christmas pudding, crumble this over the top before serving.
china, dessert, rice, pudding, vegetarian, nuts, fruit, rice, vegan
Dessert
China
Winter Rice Pudding with Dried Fruit
https://fabulousfusionfood.blogspot.com/2019/04/winter-rice-pudding-with-dried-fruit.html
Winter Rice Pudding with Dried Fruit. This is a traditional Chinese dessert of a rice pudding made with water, sticky rice, fruit and nuts that is a delicious vegan dessert. Addition of some Christmas fruit also makes this a Christmassy dessert.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XjmukpQp3mMicZ_bF6Jj1GkXykl8q00j6oF32cyKFv4XVekQHQSlvnJkEJ9dcQiR_yd_hB5gW03FNheF7WWJZzmsvXxSKR7S7gDmQOTQj_D-J-Spzmc97BtGRb3wke-UlgQongzOjwc/s1600/chinese-winter-rice.png
2019-04-12
Yield: 6–8
Winter Rice Pudding with Dried Fruit
Winter Rice Pudding with Dried Fruit. This is a traditional Chinese dessert of a rice pudding made with water, sticky rice, fruit and nuts that is a delicious vegan dessert. Addition of some Christmas fruit also makes this a Christmassy dessert.
prep time: 20 mins
cook time: 100 mins
total time: 120 mins
Ingredients:
- 1 tsp peanuts
- 1 tbsp pine kernels
- 1 tbsp lotus seeds (or use sesame seeds)
- 225g (1/2 lb) mixed dried fruit (eg raisins, kumquats, prunes, dates, figs, pineapple etc)
- 4 water chestnuts, diced
- 6 tbsp dried cranberries (for a Christmas version)
- 6 tbsp dried blueberries (for a Christmas version)
- 1l (4 cups) water
- 115g (1/4 lb) sugar
- 225g (1/2 lb) glutinous (sticky) rice
Method:
- Wash the rice, place in a large bowl, cover with water and set aside to soak for at least 2 hours.
- Wash the peanuts, pine kernels, lotus seeds and pineapple (if using) place in a bowl, cover with plenty of water and set aside to soak for 1 hour. Soak the remaining dried fruit in warm water for at least 20 minutes, or until plumped.
- Pour the 1l water into a saucepan and bring to a boil. Add the sugar and stir until dissolved. Drain the rice, nuts and mixed fruit and add to the pan. Bring back to a boil, cover and simmer over very gentle heat for 1 hour, stirring the mixture frequently.
- About 20 minutes before the end of cooking add the water chestnuts. The rice should be sticky but not gloopy and the fruit and nuts should be soft.
- Ladle into warmed dessert bowls and serve.
- As an even more seasonal twist, if you have any left-over Christmas pudding, crumble this over the top before serving.
© Dyfed Lloyd Evans
The recipe as presented is fully vegan. For a richer version you could substitute coconut milk or almond milk for half the water. For those who drink milk, you can also substitute milk for half the water.
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