Cooking Class: Lotus Root
Sweet Black Rice Stuffed Lotus Root
1 lotus root, long and fat is best, both ends must be intact
1 cup prepared black rice (we used Forbidden Rice and prepared it per the package directions)
1 cup dark brown sugar
Greek yogurt (optional)
2 bamboo skewers
Dissolve the dark brown sugar in water deep enough to cover the lotus root. Place the lotus root in the mixture, cover and simmer until the lotus root is fork tender (about 1-2 hours depending on the thickness of the root).
Libbie’s Food Styling Props: Colorful fabric from Fabrika Fine Fabrics. White square plates from World Market. Small silver forks are vintage United Airlines First Class service and a gift from my Father-n-law. Black Chopsticks were a gift from my Japanese Aunt Setsuko. Cut lotus root is layed out on a scrap piece of marble in the final image. Honey is in a vintage juice glass with a bamboo spoon.