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EIGHT TREASURES RICE PUDDING​ Makes 8 servings​ * 1¼ cups glutinous rice (sweet rice)​ * 1 tablespoon sugar or to taste​ * ½ cup lotus seed paste or red bean paste​ TOPPINGS (your choice)

​ * ⅓ cup mixed dried fruit (e.g., apricots, pineapple, persimmon, cranberry, apples, raisins)​ * 2 tablespoons shelled pistachios ​ * 6 dried red dates, seeds removed​ * 1 tablespoon

pumpkin seeds ​ SYRUP​ * ⅔ cup water​ * 3 tablespoons coconut milk or 1 tablespoon ginger juice​ * ⅓ cup sugar​ * 2½ teaspoons cornstarch mixed with 5 teaspoons water​ * 4 teaspoons

Triple Sec or Grand Marnier (optional)​ GARNISH​ * Shredded coconut​ * Chopped pistachios​ DIRECTIONS Soak rice in warm water to cover overnight; drain well, leaving about 1 tablespoon

water in rice. Toss with sugar. ​ Coat or spray a bowl to prevent rice from sticking. Arrange an even layer of half of toppings of your choice attractively on bottom of bowl. Layer half of

rice on top. ​ Form lotus seed or red bean paste into a flat circle, slightly smaller than diameter of bowl, and lay circle on top of rice. Place remaining rice over paste, gently pressing

rice down with a spoon to flatten.​ Place bowl in a steamer or on a rack in a wok. Cover and steam rice pudding over medium heat for 50 minutes to 1 hour, replenishing water as needed.​

While pudding is steaming, heat water, coconut milk and sugar in a small saucepan. Cook over medium heat, stirring, until syrup is reduced by about half. Thicken with cornstarch solution.

Just before serving, add Triple Sec and mix well.​ TO SERVE​ Place a serving plate over rice pudding bowl and invert, gently shaking to unmold. Pour hot syrup over pudding. Sprinkle with

shredded coconut and chopped pistachios; serve.​