Lontong - Compressed Rice

Surfsider's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 1 cup long grain rice , washed and drained
• 2 muslin , bags directions below
• 7 ½ cups hot water , and more later
• 1 pinch salt

Directions:

1. First make your bags, about 6 inches square!
2. Fill each bag one third full with rice.
3. Sew up the opening.
4. Boil the water with a pinch of salt.
5. When boiling, put in the bags of rice and let the water bubble gently for 75 minutes.
6. Add more boiling water as required during the cooking; the bags of rice must always be submerged.
7. When finished, take out the bags which are now like plump rather hard cushions and drain them in a colander.
8. When they are cold, keep them in the fridge until they are to be eaten.
9. 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.
10. Discard the bags (Surfsider: I'd try re-using them ,why not?).