Lontong

I used to make lontong (compressed rice cakes) using ziplock bags until I read Donlung's tip at NK to use the packaging of the rice itself. Here is what I do.



Ingredients:
500 g long / medium grain rice

Method:
Cut the top of the rice package off and remove 275 g of the rice, leaving 225 g in the bag. Fold the top down 1 cm twice, secure with staplers. With a satay skewer, poke about 10 holes through both layer of the bags. Put the bag in a big pot filled with water. Make sure there are enough water for the bag to expand. Boil for 1 hour, checking frequently that the bag expands to a nice smooth shape. Cool the rice and cut into cubes with a wet sharp knife, clean the knife in between cuts.