Lotus Leaf Rice Rice mixed with onions, garlic, fresh red chillies, wrapped in lotus leaf and steamed in a bamboo steamer. This recipe is from FoodFood TV channel By Sanjeev Kapoor 28 Nov 2014 in Recipes Course New Update Main Ingredients Cooked Rice, Lotus Stems Cuisine Fusion Course Rice Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment 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 Advertisment Diagonally slice spring onions. Heat oil in a non-stick pan, add spring onions and garlic and saute. Heat 3 cups water in a deep non-stick pan. 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. Add green peas and mix. Trim the stems of the lotus leaves. Add cooked rice, ½ cup vegetable stock and 2 tbsp cornstarch water and mix well. Add salt and mix. Switch off heat. Place some rice mixture in the centre of each lotus leaf and fold the leaf from all four sides to make a parcel. 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. 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 Calories 1156 Carbohydrates 193.8 Protein 20.9 Fat 32 Other Fiber Niacin-4.3mg #Button mushrooms #Fresh red chilli #Frozen green peas #Garlic #Oil #Salt #Spring onions #Vegetable stock #Water chestnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article