Weekend Cooking: Precious Pudding

• 1½ cups rice
• ½ cup barley
• ⅛ cup candied lotus seeds
• ⅛ cup almonds
• ⅛ cup seedless raisins
• ⅛ cup fresh peanuts
• ⅛ cup large candied cherries
• 8 strips of citron sliced very thin
• 1½ cups sugar

Cook rice and barley together in about one quart of water.

Take a very large deep bowl or mold that has plenty of surface; arrange the eight precious fruits and nuts in some kind of pretty design at the bottom of the bowl. Now pour the rice and barley, which have been drained, into the bowl, and steam for at least an hour, until well cooked.

Turn out with design on top and serve with sauce.

From Chinese Recipes by Nellie C. Wong (1927 NY)