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    Nasi Tinde (Pressed Boiled Rice)

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    Nasi Tinde (Pressed Boiled Rice)

    Serves: 6


    • 400g long grain rice
    • 1 litre water
    • ½ teaspoon salt


    1. Rinse the rice until the water runs clear, then put in a large pan with the water and salt. Bring to the boil and simmer over a high heat. When the water reaches the level of the rice, turn the heat down low and simmer for 10-15 minutes. Stir every few minutes to break up the grains. When there is almost no water left, put the lid on and cook, very gently, for 15-20 minutes until all the water is completely absorbed and the rice is mushy.
    2. Stir frequently so the rice doesn't catch. Spoon the rice on to the cloth. Shape into a block and wrap the cloth around it, twisting the ends to press the rice well. Put on a tray, with a heavy weight on top and leave at room temperature overnight, or for 8 hours. Remove the cloth - the rice will be pressed into a cake. Cut into slices or chunks with a sharp knife.

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    Kitchen tools

    1 large piece of white cotton cloth (about 75cm)


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