INGREDIENTS:
3 cups brown rice
6 cups of water
1 cup of chestnut flour
½ cup walnuts
½ cup raisins
¼ cup lotus seeds
4-5 dates (chopped)
4 dry lychee nuts (pitted and chopped)
½ cup of rice syrup
2 Tbs of kuzu
1-1/2 cups apple juice
½ oz cinnamon
PREPARATION:
Cook rice with lotus seeds and 6 cups water. Separately place dates and raisins in bottom of pan. Mix rice with nuts and cinnamon. Put on top of dry fruit. Mix chestnut flour with water and sweetener and pour on rice. Steam for 15-20 mins. Pour the pudding upside down.
On the side, take 1-1/2 cups apple juice, bring to a boil. Melt the kuzu with a couple Tbs of cold water and mix in to hot apple juice and stir constantly until it thickens. Pour on top of rice pudding and serve hot.