Copper Pot Lotus Root Congee
Traditional Jiangnan street food: sticky rice and lotus root porridge slowly simmered in a copper pot until rich and reddish-brown.
Ingredients
glutinous rice (premium glutinous rice)
to taste
old lotus root (thick, plump, rust-colored old lotus root, peeled)
to taste
brown sugar or powdered white sugar
to taste
osmanthus sugar syrup
a pinch
Instructions
1
Preparation
Wash the glutinous rice, peel the lotus root, and cut into small pieces.
2
Simmering
Combine the glutinous rice with the peeled old lotus root, add enough water all at once (do not add more water during cooking), bring to a boil over high heat, then reduce to low heat and simmer slowly until thick and viscous.
