Eight-Treasure Rice Pudding

• 1 cup glutinous rice, red or white, see note
• 2 tablespoons sugar
• 2 tablespoons peanut oil
• 1/2 cup sweetened red-bean paste, see note
• 1 cup Chinese preserved or candied fruits, such as lotus nuts, gingko nuts, lichees, loquat, preserved lemons, ginger, plums, dates, see note
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon cornstarch
• Rind of 1 lemon, grated

1. Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water.
2. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes.
3. Remove from the heat, add the sugar and oil and mix well.
4. Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening.
5. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
6. Spoon half the rice over the fruit and press down to make an even layer.
7. Spread on a layer of bean paste.
8. Spread the remaining rice over the paste and pack down.
9. (The rice can be refrigerated 3 or 4 days if needed).
10. 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.
11. Make a sauce by combining the water and sugar in a saucepan.
12. Dissolve the cornstarch in one tablespoon of water and add to the sugar water.
13. Stir over low heat until the mixture thickens slightly.
14. Stir in the lemon rind.
15. Unmold the rice pudding onto a platter and pour the sauce over the top.

rice, sugar, peanut oil, redbean, chinese preserved, water, sugar, cornstarch, lemon

Taken from cooking.nytimes.com/recipes/7619 (may not work)