Yield: 4 Servings
|½ cup||Dried lotus seeds|
|1 cup||Glutinous rice|
1. Blanch lotus seeds. Place in a saucepan with water and bring to a boil; then simmer, covered, 30 minutes.
2. Meanwhile wash glutinous rice. Then add to pan and simmer until thick and porridge-like (1 to 1-½ hours).
3. Stir in sugar and serve.
NOTE: This congee is eaten hot as a snack or dessert.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .