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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
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.

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