Recipe

Lontong (Compressed Rice)

White rice cooked in little parcels of banana leaf, or boiled and compress firmly into cakes, is often served in Indonesia homes in place of the traditional boiled white rice. Little cubes of lontong may accompany, for instance, a platter of grilled sate.



Ingredients:
2 ½ cups (1 lb/500 g) raw short-grain white rice
Young banana leaves or aluminum foil
Sweet soy sauce (optional)
Fried onion flakes (optional)

How to make:

• Wash the rice thoroughly. Rinse the banana leaves in boiling water to clean and soften. Dry and brush lightly with vegetable oil. Place a large spoonful of rice in the center of a piece of banana leaf or aluminum foil about 8 inches (20 cm) square. Fold over to completely enclose the rice, allowing a little room for expansion. Tie securely with string or thread.

• Have been ready a large pot of well-salted water. Drop in the rice bundles and simmer for at least 1 ½ hours, until the rice is cooked through and well compacted. Drain and unwrap to serve. Garnish with a dribble of soy sauce and fried onion flakes.

• Alternatively, cook the rice by the absorption method. When it is done, pour into a lightly oiled mold and place a suitable cover on the rice so that it can be weighted to compress the hot rice into a firm cake. Top with a weight and set aside until completely cool and firm.

SERVES 6-10