Ingredients
500 g (about 1 lb) rice, 2 fresh lotus leaves.
Seasonings
Alum and white sugar, both to taste.
Instructions
1. Rinse the rice thoroughly, place it in a pot with water, bring to a boil, then simmer over low heat until it becomes a porridge.
2. In a separate bowl, line the bottom with a lotus leaf and sprinkle with some alum water (simply dissolve alum in water), then pour in the freshly cooked rice porridge, cover with another lotus leaf on top, and let it sit covered for a short while to infuse.
3. Serve in bowls and sprinkle with white sugar. For summer enjoyment, chill in the refrigerator for an even better flavor. This congee has a light green color, a refreshing lotus leaf fragrance, and is sweet, making it perfect for cooling down and relieving summer heat.