Pop's Eight Treasure Rice Flambee And Grand Marnier Oranges
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Wash and soak the sweet rice overnight
2
Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice
3
Bring the water to a boil, then reduce the heat to low and cook for 30 minutes
4
Remove the rice from the heat and let cool
5
Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray
6
Place a thin layer of the cooked rice into the bottom of the bowl
7
Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes
8
Press the nuts and fruits into the rice layer
9
Be sure that the pattern is comprised of different nuts and fruits so that each piece of the rice will contain all of the components
10
Add the bean paste above the rice layer
11
Make sure that the paste is just about flush with the top of the bowl
12
Cover the paste with another layer of rice
13
Place the rice-coated bowl into a large bamboo steamer
14
Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft
15
Flip the bowl over onto a plate
16
In a sautee pan, add butter and sautee the oranges
17
Deglaze with Grand Marnier and flambe
18
Pour on top and serve as soon as possible
19
Plating: Slice the rice dome in slices like you would a round cake or a pie and serve