Typically you’d find lotus root pickled and served alongside a bouquet of other intricately and ornately prepared veggies alongside your sushi smorgasbord.
But you know, me, nothing about me or my ideas are typical.
I wanted something exotic…enticing…forbidden…

Well, this may not be it, but carefully stuffing the porous root of the lotus flower with deep purple forbidden rice, simmering in a sweet bath for a few hours, and topping with tangy vanilla cream yogurt sounds pretty beguiling to me.

Do you feel seduced?

This temptingly tantalizing idea came to me as a result of a friend posing the question,
“Ashley, I know you’ll know this…what is that Swiss cheese looking vegetable?”

“Lotus root?”

“Yes, I think that’s it! I knew you’d know.”

Of course I began to glow in my ability to provide the fantastic food information, as well as with the opportunity to create something new and different, and downright alluring in the kitchen, once again.

So here it is.

Black Rice and Vanilla Stuffed Lotus Root

1 cup prepared black/forbidden rice (1/2 cup rice + 1 cup water…boiled until done)
1 large lotus root (or two smaller), washed and peeled
1 cup brown cane sugar
1 cup water
1 tsp. vanilla extract
1 cup vanilla Greek yogurt

Once peeled, trim the top off the lotus root, reserving for later. Using the back of a bamboo skewer, chopstick, or some other long utensil, stuff the cooked rice into the “Swiss cheese” holes of the starchy root. **WARNING** this takes patience and a lot of time. It’s not easy…but it’s worth it. Oh, and another word of warning, this whole process is sticky, messy, and dark purple. The rice juice will stain and the “candy water” will become a thick molasses mess- so be ready.
Once stuffed to the brim, use toothpicks to secure the reserved end of the root back on to the entire veggie.
Combine the water and sugar in a large saucepan. Place the root(s) in the water and simmer for 1-2 hours, turning once to caramelize both sides. The root is “done” when fork tender.
Remove from the candy water. Slice and serve with a dollop of tangy sweet Greek vanilla yogurt and a spoonful of remaining rice.

Dessert. Breakfast. Snack. Accompaniment. Appetizer.

Who know what this is…it’s exotic and forbidden…