Dairy-Free Lotus Leaf Rice
Experience the delicate flavors of Dairy-Free Lotus Leaf Rice, a stunning dish that combines tradition with a modern twist. Perfect for those seeking a lactose-free option, this recipe features fragrant glutinous rice infused with umami-rich shiitake mushrooms, soy sauce, and Shaoxing wine, all wrapped in softened dried lotus leaves for aromatic steaming. Fresh hints of garlic, ginger, and five-spice powder complement the tender grains, while vibrant edamame and a drizzle of sesame oil provide a delightful texture and nutty finish. Ready in just over an hour, this gluten-sensitive and dairy-free recipe is ideal for special occasions or as a unique centerpiece at your next dinner gathering. Pair with freshly chopped green onions for a pop of color and flavor! Keywords: dairy-free lotus leaf rice, gluten-sensitive rice dish, fragrant glutinous rice recipe, lactose-free Asian-inspired recipes.
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Recipe Information
Ingredients
- 2 cups Glutinous rice
- 2 Dried lotus leaves
- 4 pieces Shiitake mushrooms, dried
- 2 tablespoons Vegetable oil
- 3 Garlic cloves
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine
- 0.5 teaspoon Five-spice powder
- 1 cup Cooked edamame
- 3 cups Water
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
Place the dried lotus leaves in a large container and cover them with warm water. Weigh them down with a plate to keep them submerged and soak for about 30 minutes until softened. Drain and set aside.
Soak the dried shiitake mushrooms in hot water for 20 minutes until softened. Drain and squeeze out excess water, then slice thinly.
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the minced garlic and ginger, stirring until fragrant.
Add the sliced mushrooms to the pan and stir-fry for about 5 minutes until they begin to brown.
Add the soy sauce, Shaoxing wine, and five-spice powder, stirring to combine. Cook for another 2 minutes. Remove the mixture from the heat and set aside.
In a large pot or rice cooker, add the soaked and drained glutinous rice, 3 cups of water, and the mushroom mixture. Cook the rice until tender, around 20-25 minutes.
Once the rice is cooked, gently stir in the cooked edamame and sesame oil.
Lay out the softened lotus leaves on a flat surface. Divide the rice mixture between the leaves, placing it in the center.
Fold the sides of the leaves over the rice to enclose it tightly. Secure with kitchen twine if necessary.
Place the wrapped rice parcels into a steamer basket set over boiling water. Steam for 25-30 minutes to infuse the flavors.
Remove the steamed parcels from the basket. Carefully unwrap the lotus leaves, garnish the rice with chopped green onions, and serve hot.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 10.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 344 mg | 26% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
