Lotus Rice

Lotus seeds and short grain brown rice cook together in a pressure cooker for a grain dish that’s chewy, nutty, and faintly floral. The lotus seeds soften during a long soak and then pressure-cook alongside the rice until both are tender. Roasted almonds get stirred in at the end for a toasty crunch.

Lotus seeds have a starchy, almost chestnut-like quality when cooked. They add pops of texture throughout the rice and absorb some of the starchy liquid, making the whole dish slightly creamy. It’s a combination common in Asian and macrobiotic cooking.

The 3-5 hour soak before cooking is essential. Dried lotus seeds are rock-hard, and without soaking, they won’t soften properly even under pressure. The brown rice benefits from the soak too, cooking more evenly and requiring less time under pressure.

Kitchen Tips

• Soak the rice and lotus seeds together in the pressure cooker for convenience. They need the same soaking time.
• Use a flame deflector or heat diffuser under the pressure cooker during the 50-minute cook. This prevents scorching on the bottom, which is a real risk with brown rice.
• Let the pressure drop naturally after cooking. Quick-release can cause the starchy liquid to sputter and clog the valve.
• Toast the almonds if they aren’t already roasted. The extra crunch and flavor is worth the 3 minutes in a dry skillet.

Variations

• Sesame finish: Drizzle with toasted sesame oil and sprinkle with black sesame seeds before serving.
• Ginger scented: Add a few slices of fresh ginger to the soaking water for a warm, fragrant note.
• Sticky rice base: Use sweet (glutinous) rice instead of brown rice for a stickier, more dessert-like version common in Chinese cooking.