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Pasta & rice

Lontong

A compact rice cake steamed in banana leaves, then sliced. It often accompanies soups and salads in place of plain cooked rice.

Instructions

Rinse the rice 2 or 3 times in clear water until the water is nearly clear.
Cook the rice in 1 litre of water with the salt and vinegar for 15 minutes over medium heat, until tender but very moist.
Blanch the banana leaves to soften them, then wipe them dry.
Fill the leaves with the still-warm rice, forming tight, firmly packed cylinders.
Wrap them up and tie securely with kitchen string.
Plunge the parcels into a large pan of boiling water and cook covered for 1 hour 30, adding more water if needed.
Let cool, then unwrap and slice into thick rounds before serving.