Glutinous Rice with Red Bean Paste, Walnuts, and Currants

Ingredients

• 2 cups glutinous rice
• 2 tablespoons lard
• 1 cup red bean paste
• 1 cup chopped walnuts, almonds, pecans, or a combination thereof
• 1/2 cup currants or raisins
• Honey or maple syrup, optional

Directions

1. The evening before you plan to cook, put the rice in a large bowl, cover it with water, and leave it at room temperature. It needs at least 6 hours in the water, and it can sit that way for up to 24 hours.
2. When you are ready to cook, pour off the soaking water and rinse the rice well. Set a large skillet over low heat and melt the lard, then add the rice and turn it through the fat until the grains are coated. Mix in the chopped nuts and dried fruit.
3. Spoon half of the rice into eight 8-ounce ramekins, dividing it evenly. Add the red bean paste to the ramekins in equal portions, placing a small scoop in the center of each one, then cover with the rest of the rice.
4. Arrange the filled bowls in a steamer. Cook them over high heat for 25 to 35 minutes, stopping when the rice has become tender all the way through.
5. Serve right away, with honey drizzled over the top.
6. For leftovers, cover the ramekins with plastic wrap and refrigerate for up to 3 days. Warm them by steaming again until heated through.