No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (245g) Recipe makes 8 servings
Calories 84
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 26mg		0%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 0.3g	1%
	Sugars 0.0g
Protein 1.6g		3%
detailed view... how is this calculated?

Lontong - Compressed Rice

Recipe #169528 | 1½ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Surfsider
May 24, 2006

I'm posting this in response to a request from zoukncook. I comes from the wonderful book "Indonesian Regional Food and Cookery" by Sri Owen. Who also has book entirely on rice - highly recommended. Doubleday 1994. They are served with satay, very cooling and refreshing.

SERVES 8 -10 (change servings and units)

Ingredients

1 cup long grain rice, washed and drained
2 muslin, bags directions below
7 1/2 cups hot water, and more later
1 pinch salt

Directions

1
First make your bags, about 6 inches square!
2
Fill each bag one third full with rice.
3
Sew up the opening.
4
Boil the water with a pinch of salt.
5
When boiling, put in the bags of rice and let the water bubble gently for 75 minutes.
6
Add more boiling water as required during the cooking; the bags of rice must always be submerged.
7
When finished, take out the bags which are now like plump rather hard cushions and drain them in a colander.
8
When they are cold, keep them in the fridge until they are to be eaten.
9
To serve, just cut up the "cushions" into chunks or slices about 1 inch or a little more on a side. Use a large, sharp knife wetted with water.
10
Discard the bags (Surfsider: I'd try re-using them ,why not?).