| 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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