| What is Flavor and Fortune? |
| How do I subscribe? |
| How do I get past issues? |
| How do I advertise? |
| How do I contact the editor? |
Connect me to:
| Home |
| Articles |
| Book reviews |
| Letters to the Editor |
| Newmans News and Notes |
| Recipes |
| Restaurant reviews |
| 2012 Index |
| 2011 Index |
| 2010 Index |
| 2009 Index |
| 2004-2008 Index |
| 1994-2003 Index |
| Things others say |
| Related Links |
| Log In... |
| New User... |
| All Users... |
Lotus Leaf Congee
Soups and Congees
| Lotus Leaf Congee |
|---|
2 cups glutinous rice, soaked overnight, then drained 5 young lotus leaves 25 canned or lotus seeds simmered for half an hour 1/4 cup sugar Preparation: 1. Put rice, lotus leaves, and lotus seeds in four quarts of water. Bring to the boil, reduce heat, then simmer uncovered for one hour. 2. Remove the leaves and simmer for another half an hour before adding the sugar. Stir well, and serve hot or warm. |
Copyright (c) 1994-2013 by ISACC, all rights reserved