Lontong - Compressed Rice Recipe #169528
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.
by Surfsider
1½ hours | 10 min prep
SERVES 8 -10
- 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
- First make your bags, about 6 inches square!
- Fill each bag one third full with rice.
- Sew up the opening.
- Boil the water with a pinch of salt.
- When boiling, put in the bags of rice and let the water bubble gently for 75 minutes.
- Add more boiling water as required during the cooking; the bags of rice must always be submerged.
- When finished, take out the bags which are now like plump rather hard cushions and drain them in a colander.
- When they are cold, keep them in the fridge until they are to be eaten.
- 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.
- Discard the bags (Surfsider: I'd try re-using them ,why not?).
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5 stars