Instructions: Traditionally, Eight Precious Pudding is Chinese banquet fare made with exotic Oriental fruits and a sweet bean paste filling. This version uses candied fruits and a date filling. It is a molded steamed pudding. You will need a 1.5-quart heatproof bowl (sloped sides) that is 1 inch smaller than the steamer rack. Constructed similarly to an upside-down cake. When unmolded, a mound of snowy rice is topped with whole almonds and a colorful dice of candied fruit. Cut a wedge to reveal a mixture of rice and dates.

1. In a small saucepan, combine dates and 3/4-cup water; bring to boiling.

cook, stirring constantly, till water is absorbed. Stir in the 1/2 teaspoon vanilla; set aside to cool.

2. In another sauce pan, combine the 3 cups water, rice, salt and the 1 teaspoon vanilla. Bring to boiling; reduce heat. cook, covered, for 15 minutes or till water is absorbed. Stir in the sugar and butter or margarine.

3. Decoratively arrange the mixed fruit and/or peels in bottom of a buttered 1+1/2-quart casserole or heat-proof bowl. Make sure you use a bowl that will fit inside your steamer and that is 1 inch smaller than the rack.

Arrange the almonds in ring around fruit.

Carefully spoon half of the cooked rice into the mold being careful not to disturb the design of the nuts and fruit. Pat rice up around sides to form a shell.

Mix remaining rice with the chopped date mixture. Spoon into rice shell; pat surface (top) even. Cover casserole tightly with foil.

4. In a steamer (see tip), bring water for steaming to boiling over high heat. Place the pudding bowl on steamer rack; cover and steam 45 to 60 minutes. Replace water if needed. Carefully unmold hot pudding. Serve pudding warm with almond glaze.

Serves 12 with one almond per serving. EACH WEDGE: 235 cals, 14%cff, (4g

TIP : Use a steaming rack in a wok. The rack that hooks onto the wok and is used for draining fried foods may be the right diameter to fit a bowl or casserole. Or use a round wire cooling rack, a small metal colander, or a foil pie plate with holes punch in it. Pour boiling water into the wok to 1/2 inch blow the rack. To use a dutch oven, find one that is the right size. Invert a heat-proof bowl into the pan. Set a round wire cooling rack on top of the bowl. Insert puddings bowl. The cover must fit. When ready to make the pudding, insert inverted bowl. Add water to almost cover the bowl. Insert rack.

NOTES : Your story reminded me of a dessert rice mold I tried to make one year. Its supposed to be a version of nian gao, the sweet rice pudding. Is it? Sounds like it but I think BH&G took some liberties.

The "pudding" is molded, steamed rice and fruit, eggless. I dont remember now what it tasted like so cant say if its like what you described.

I ran the numbers on the recipe and it turns out to be lowfat. (If we use one nut per serving.) I have no (none, zero, nada) tip on how to get this unmolded except to say, the smoother the sides and bottom, the easier it pops out. I think the traditional pan has indentations in the bottom to hold the fruit and nuts in place.

Wonder if we couldnt paint the decoration on after it steams. .

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