Eight-Treasure Rice Pudding

Ingredients

• 0.3 cup almond butter 
• 1 tablespoon almonds chopped
• 0.3 cup cherries dried
• 3 cups glutinous rice hot divided cooked
• 0.3 cup pineapple dried chopped
• 0.3 cup grapes green seedless halved
• 0.5 cup mangos peeled chopped
• 0.3 cup maple syrup divided
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 4 cups water 

Equipment

• bowl
• wok
• spatula
• oven mitt

Directions

1. Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray.
2. Sprinkle salt over rice, and toss to combine.
3. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack.
4. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture.
5. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack.
6. Drizzle with remaining 2 tablespoons syrup.
7. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok.
8. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok.
9. Place a plate upside down on top of bowl; invert pudding onto plate.
10. Sprinkle with almonds.