Compressed rice

Compressed rice

Nasi impit

By
From
South East Asian Food

Cubes of Nasi impit are eaten with Satay and also, by Malays, with Sayur lodeh. This recipe is an easy substitute for either Lontong or ketupat whenever they are called for in Malay or Indonesian food.

To compress the rice, have ready two rectangular tins or dishes, one of which fits inside the other.

Ingredients

Quantity Ingredient
2 cups short-grain rice
6 cups water
salt, to taste

Method

  1. Wash the rice and place in a rice cooker or a saucepan with the water. Allow to boil but as the water reduces stir vigorously from time to time to break up the rice grains, especially towards the end of this stage as the rice becomes gluggy. Allow to cook dry (use a very low heat if you are cooking in a saucepan), then spread it out evenly in the larger tin. Put a layer of plastic film on top of the rice and place the second tin on top of this. Place a heavy weight on top to compress the rice. Leave overnight in the refrigerator and the next day remove the plastic film and cut into 2.5 cm cubes, wetting the knife as you go to prevent it sticking. Serve the cubes piled up on a plate.
Tags:
SBS
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