Compressed rice

• 1½ cups (300 g) jasmine rice
• 1 pandan leaf, knotted (or 1

Place the rice, pandan leaf and salt in a saucepan with 3 cups (750 ml) water and bring to the boil. Reduce to a simmer, cover the pan and cook for about 15 minutes until the rice is tender, stirring every now and then.

Tear off a sheet of foil measuring about 50 x 30 cm and grease it. Use the foil to line a 20 cm square brownie tin, with the greased side facing upwards, letting the exc