How To Make Lontong Food

LONTONG - COMPRESSED RICE

Lontong - Compressed Rice image

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.

Provided by Surfsider

Categories Rice

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 4

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

Steps:

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?).

Nutrition Facts : Calories 84.4, Fat 0.1, Sodium 25, Carbohydrate 18.5, Fiber 0.3, Protein 1.6

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