Lotus leaf wrap rice

Name: Lotus leaf wrap rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Tilda Premium USA Long Grain Rice; 40g Dried shiitake mushrooms, soaked and diced; 20g each Carrot and fine beans, diced; 10g Spring onion, diced; 30g each Dried Chinese sausages, dried Chinese bacon and chicken thigh, chopped; 2 piece Lotus leaf, soften in hot water; Seasonings:; ½ tsp salt; 1 tsp sesame oil; 1 tsp shaohsing wine; 1 tbsp soy sauce

Lotus leaf wrap rice features Tilda Long Grain rice mixed with wonderful treasures all wrapped and perfumed in a lotus leaf to absorb all the delicious flavours. It’s easy, impressive and perfect for sharing with family and friends!

31 - 60 Minutes
Medium
4

This recipe uses:

Long Grain Rice

Where to buy

Ingredients

300g Tilda Premium USA Long Grain Rice
40g Dried shiitake mushrooms, soaked and diced
20g each Carrot and fine beans, diced
10g Spring onion, diced
30g each Dried Chinese sausages, dried Chinese bacon and chicken thigh, chopped
2 piece Lotus leaf, soften in hot water
Seasonings:
½ tsp salt
1 tsp sesame oil
1 tsp shaohsing wine
1 tbsp soy sauce

How to make Lotus leaf wrap rice

Cook the rice following pack instructions, then spread it out to steam-dry and set aside. Or use 2 pouch of 2 minutes ready Tilda long grain rice (2 x 250g).
Heat wok with oil over medium-high heat, stir-fry all ingredients until fragrant, set aside. Put in the rice and stir-fry for 4-5 minutes until all the grains have separated. Then put in all the ingredients and seasonings for coating. Last pour in 2 tsp oil to coat the grains to shiny.
Arrange lotus leaf in a big bowl with the underside of the lotus leaves upwards, then pour in the fry rice on top. Pack up the grain tightly and poke a small hole for steam air out. Steam on high heat for 20 minutes and cut out the top of lotus leaf to serve.

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Lotus leaf wrap rice

Method

Ingredients

Ingredients

How to make Lotus leaf wrap rice