PETER: My family would never waste the liquid that is left over from boiling lotus root stuffed with glutinous rice. Instead, we use it to make one of my favorite types of congee. Served hot, it can be the starch component of a meal; consider serving it with pickles and cold dishes such as Marinated Chinese Celtuce Stem in Scallion Oil or Spicy Garlic Cucumbers. Or,
