Lontong Compressed Rice Recipes

Steps:

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

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.