Osmanthus Lotus Rice

Osmanthus Lotus Rice

by Sun Lin 3464

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

Jiangsu and Zhejiang cuisines are mostly sweet. After staying in Shanghai for many years, sweet-scented osmanthus glutinous rice and lotus root are basically a must-order dish for every dinner. Autumn and winter lotus roots are on the market. At this time, the sweet-scented osmanthus is fragrant. Choose lotus root and glutinous rice, supplemented with sweet-scented osmanthus honey, soft and sweet, rich in cinnamon, sweet and sweet taste suitable for all ages.

Ingredients

Osmanthus Lotus Rice

1. Soak the glutinous rice for half an hour in advance after washing

Osmanthus Lotus Rice recipe

2. Peel the lotus root segments and cut open the heads on both sides to facilitate the addition of glutinous rice.

Osmanthus Lotus Rice recipe

3. Add glutinous rice to the holes of the lotus root, and use toothpicks or chopsticks to compact the glutinous rice.

Osmanthus Lotus Rice recipe

4. Wash red dates, wolfberry, and longan for later use.

Osmanthus Lotus Rice recipe

5. Prepare rock sugar, brown sugar, and dried osmanthus.

Osmanthus Lotus Rice recipe

6. Fix the head of the lotus root with a toothpick to prevent the glutinous rice from overflowing in the hole.

Osmanthus Lotus Rice recipe

7. Put the fixed lotus root and accessories into the rice cooker, and add an appropriate amount of water to submerge the lotus root.

Osmanthus Lotus Rice recipe

8. Select the program, here is the program for ribs and meat. High pressure will cook the lotus root and glutinous rice more softly and add flavor.

Osmanthus Lotus Rice recipe

9. The cooked lotus root comes out of the pot.

Osmanthus Lotus Rice recipe

10. After slicing, top with sweet osmanthus.

Osmanthus Lotus Rice recipe

Tips:

The stuffed rice is really time-consuming, so the cuts on both ends can be moved closer to the middle.

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