Osmanthus Lotus Root Congee

Name: Osmanthus Lotus Root Congee
Prep time: 2 h 10 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: Chinese
Ingredients: 150 g glutinous rice (rinsed, soaked in water for about 2 hours); 100 g lotus root (peeled and sliced); osmanthus, a pinch; white sugar, a pinch

A sweet porridge of glutinous rice and lotus root, simmered together and finished with osmanthus flowers and white sugar. Traditionally valued for clearing heat and benefiting the skin.

2h 35m

Easy

0 favorites

Ingredients

glutinous rice (rinsed, soaked in water for about 2 hours) 150 g

lotus root (peeled and sliced) 100 g

osmanthus a pinch

white sugar a pinch

Instructions

Soak glutinous rice

Rinse the glutinous rice and soak in water for about 2 hours; peel the lotus root and slice it.

Simmer

Add glutinous rice and lotus root to water, bring to a boil over high heat, then simmer over low heat until it becomes porridge.

Season

Add white sugar and osmanthus, continue to cook for 5 minutes, then turn off the heat and let it steep for at least 3 minutes until the floral aroma infuses the porridge.