- Wash rice and soak in the water for 1 hour; cook in rice cooker until done, cool.
- Mix cooled rice with sugar; set aside.
- Brush the inside of a 10-inch heat-proof bowl with oil.
- Arrange the dates, lotus seeds, raisins, gingko nuts, red cherries, and green cherries in a decorative pattern on the inside of the bowl.
- Spread half of the rice on top the arranged fruits.
- Spread the tsubushian over the rice, then spread the remaining rice over the tsubushian.
- Steam rice pudding for about hour; cool for about 10 minutes.
- Invert bowl onto a serving plate; serve warm.
Makes 8 servings.
Note: Seedless Chinese red dates, lotus seeds, and gingko nuts can be found in Chinatown. Boil the dates in water until soft (about 10 minutes to 15 minutes); drain. Boil the lotus seeds in water until soft (about 10 to 20 minutes); drain. Canned gingko nuts work well in this recipe.
Approximate Nutrient Analysis per serving:
430 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 15 mg sodium, 87 g carbohydrate, 4 g fiber, 20 g sugar, 7 g protein
