Steamed rice with lotus leaves is a kind of food full of Southeast Asian charm. It is composed of fragrant lotus leaves and smooth rice grains, and the essence of ingredients is perfectly integrated through unique cooking methods. The process of making steamed rice with lotus leaves is very simple. Just put the washed rice grains and lotus leaves in a steamer and steam them for 20~30 minutes on medium fire. Steamed rice with lotus leaves is a nutritious and delicious dish with delicate taste and fragrant smell.

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Cooking skills of steamed rice with lotus leaves are the key. One is to choose fresh lotus leaves and high-quality rice grains, and the other is to properly master the steaming time and duration. The aroma of steamed rice with lotus leaves is helpful to increase appetite and digestive function. At the same time, sulfuric acid and aromatic aldehyde accumulated in lotus leaves can effectively sterilize and diminish inflammation, and have certain anti-cancer effects. Steamed rice with lotus leaves can be paired with various dishes, such as sweet and sour pork ribs, braised pork and stir-fried dishes, which are all very good choices.

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Steamed rice with lotus leaves is an exotic food, which contains the unique charm of Southeast Asian culture. In Southeast Asian countries, steamed rice with lotus leaves is almost a necessary staple food for every family. People mix it with various seasonings, sauces and fried vegetables to create a pure Southeast Asian flavor. Now, steamed rice with lotus leaves has gradually swept the world and become the favorite of Chinese and foreign diners. So try steamed rice with lotus leaves, explore the catering culture in Southeast Asia, and let the taste buds enjoy the taste of food.