| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Rice | 4 | Servings |
INGREDIENTS
| 1/2 | c | Dried lotus seeds |
| 8 | c | Water |
| 1 | c | Glutinous rice |
| 4 | tb | Sugar |
INSTRUCTIONS
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 1-1/2 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, http://www.erols.com/hosey.
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