Lotus Leaf Rice

Ingredients list for Lotus Leaf Rice

• 3 cups Cooked Rice
• 4 Lotus Stems
• 2 Spring onions
• 2 tablespoons Oil
• 1 teaspoon Garlic chopped
• 1 Fresh red chilli
• 4 Button mushrooms
• 4-5 Water chestnuts
• 1 Vegetable stock
• 2 tablespoons Frozen green peas
• 2 teaspoons Cornstarch mixed in 2 tbsps water
• to taste Salt

Method

1. Diagonally slice spring onions. Heat oil in a non-stick pan, add spring onions and garlic and saute.
2. Heat 3 cups water in a deep non-stick pan.
3. Chop fresh red chilli finely and add to the first pan. Slice button mushrooms and add. Slice water chestnuts and add. Add ½ cup vegetable stock and cook.
4. Add green peas and mix.
5. Trim the stems of the lotus leaves.
6. Add cooked rice, ½ cup vegetable stock and 2 tbsp cornstarch water and mix well. Add salt and mix. Switch off heat.
7. Place some rice mixture in the centre of each lotus leaf and fold the leaf from all four sides to make a parcel.
8. Keep a bamboo steamer kin the deep pan with boiling water. Place the parcels, folded side downwards, and cover the steamer. Cover the pan also and steam for 5 minutes.
9. You can serve it in the steamer itself. Or take the parcel out and place on a serving dish folded side facing downwards. Cut the leaf in a cross from the centre and open out the 4 triangles. Serve immediately.

Nutrition Info