Compressed Rice

Lontong

Preparation info

  • For

    8–10

    people
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

One method of cooking rice still remains to be described, and this produces what I will call Compressed Rice. In Indonesia and Malaysia, we call it lontong. Rice cooked in this way, and then cut into chunks for serving, is sometimes rather confusingly called ‘rice cake’, a term which I think should be reserved for the sort of rice cake that has been described in the previous pages.

Compressed rice is always eaten cold, for example with satay; it soaks up the hot satay sauce,