1. Blanch lotus seeds. Place in a saucepan with water and bring to a boil; then simmer, covered, 30 minutes. 2. Meanwhile wash glutinous rice. Then add to pan and simmer until thick and porridge-like (1 to 1-1/2 hours). 3. Stir in sugar and serve. NOTE: This congee is eaten hot as a snack or dessert. From
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 45.7mg||1 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 80.2g|
|Protein 3.6g||5 %|
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Calories per serving: 346
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