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    You are in: Home / Recipes / Lontong - Compressed Rice Recipe
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    Lontong - Compressed Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Lontong - Compressed Rice

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 84.4
     
    Calories from Fat 1
    59%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 24.9 mg
    1%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 1.6 g
    3%

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