Lily bulb congee


100 grams rice

80 grams lily bulb

1/4 cup crystal white sugar


1. Immerse the rice in water for 1 hour, rinse the lily bulbs


2. Heat a stew pan over high heat, pour some water in the stew pan, bring to a boil, pour the rice in the stew pan


3. Bring to the boil, remove the scums


4. Turn down to low heat, cover the stew pan with a lid, boil for 30 minutes


5. Pour the lily bulbs in the stew pan, boil for 30 minutes


6. Pour crystal white sugar in the stew pan, boil until dissolved


7. Serve