Lotus seed congee

Yield: 4 Servings

Measure Ingredient
½ cup Dried lotus seeds
8 cups Water
1 cup Glutinous rice
4 tablespoons Sugar

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, .

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