Chinese "Eight Treasures" Rice Pudding

3-4 cups sticky rice

1/3 cup red jujube

1/3 cup lychee meat

2 tbsps. granulated sugar

1. Soak the sticky rice in water for one night ahead of time.

2. Put sticky rice into a saucepot with enough water to just cover the surface of the rice. Cook over medium heat for 15-30 minutes, or until the rice turns out chewy, then dish out into individual bowls.

3. Cut red jujube, lychee meat into small pieces according to P1.

 

P1

4. Add red jujube and lychee meat into each bowl, sprinkle with sugar as needed, mix well and serve hot (P2).

P2