Sunday, November 27, 2011
Rice Cake (Lontong)
10 tablespoons of jasmine rice
alumunium foil (or banana leaf which is best)
750 ml water
Rinse and stir the rice very well under water until the resulting water becomes clear.
In a pan over medium heat, bring the water to a boil and add in the salt. Slowly stir in the rice then let it boil and cook until the rice become smooth (but not as smooth as porridge). Add more water if necessary.
When the rice is done, turn off the heat. Wait 5 minutes.
Take alumunium foil (or banana leaf is best), wrap the rice
Boil the water and put lontong to cook for 2,5 to 3 hours. When cooking, puncture the foil with toothpick so the water will go through inside and make it cook. Add some water while cooking.