Recipe Method

1- Prepare the pans: Lightly grease an 8” x 8” x 2” baking pan (20cm x 20cm x 5cm.) Line with plastic wrap, allowing a 4-inch (10 cm.) overhang on all sides. Have ready a second pan that stacks neatly into the lined baking pan (this will be used to weight down the rice).

2- Cook and mold the rice: Cook rice in covered pot or rice cooker using standard absorption method. After resting for 10 minutes, when cooking is complete, remove from heat and stir rice for 10 seconds slightly mashing some of the grains so they stick together after pressing.

3- Transfer rice into the prepared pan; spread into an even layer. Fold the overhanging plastic wrap over the rice, and then cover with an additional sheet. Top the rice with another pan, so that it’s surface is completely pressed by the bottom of the inserted pan. Weight the top pan down with a four-pound weight (1/2 gallon of water (1.9 L.) or even a selection of canned goods). Set aside at room temperature for 1 hour, until rice is firmly set.

4- Unmold, cut and serve: Remove weight, remove top sheet of plastic and grip overhang of plastic wrap from bottom layer, pull up to remove rice from pan. Transfer to cutting board, remove all plastic wrap, and use a wet knife to cut into 3/4-inch (2 cm.) cubes. Arrange on a platter with cucumbers, red onions, and peanut sauce for dipping. When serving with satay, it’s traditional to spear the rice and vegetables with aid of the spent satay skewers.