Pop's Eight Treasure Rice Flambee and Grand Marnier Oranges

Save Recipe
  • Yield: cup
Share This Recipe

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. Bring the water to a boil, then reduce the heat to low and cook for 30 minutes. Remove the rice from the heat and let cool. 
  3. Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray. Place a thin layer of the cooked rice into the bottom of the bowl. Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes. Press the nuts and fruits into the rice layer. 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. 
  4. Add the bean paste above the rice layer. Make sure that the paste is just about flush with the top of the bowl. Cover the paste with another layer of rice. 
  5. Place the rice-coated bowl into a large bamboo steamer. Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft. 
  6. Flip the bowl over onto a plate. In a sautee pan, add butter and sautee the oranges. Deglaze with Grand Marnier and flambe. Pour on top and serve as soon as possible. Plating: Slice the rice dome in slices like you would a round cake or a pie and serve.

Cook’s Note

Beverage suggestion: Veuve Clicquot Champagne, Chardonnay Puligny Montrachet 1998, Chateau Pradeaux Bordeaux 1995

Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
CLASS
12m Easy 99%
CLASS
Suvir Saran

Basmati Rice

7m Easy 100%
CLASS
19m Easy 99%
CLASS

Zakary Pelaccio

Fragrant Turkey Rice

12m Intermediate 100%
CLASS
21m Easy 99%
CLASS
16m Easy 97%
CLASS