- 2 cups rice, well rinsed
- 4 cups water
- banana leaves
- In a pot, combine the rice and water
and bring it to a boil over moderate heat. Cover the pot and cook it for another 10
minutes over low heat, or until the water is somewhat absorbed. Remove the pot from the
heta and let the rice stand for 10 minutes.
- Using one banana leaf at a time with
the size of your liking which usually about 7 inches long and 2 inches in diameter, put
approximately 1½ cup of rice in the center of the leaf and roll it into a cylinder. There
should be a little bit of space left in the cylinder for the rice to thickened. Close both
ends securely with toothpicks.
- In the meantime, prepare a large
stockpot filled with water. Put the rice rolls into this stockpot, cover the stockpot and
cook it for approximately 2 hours over low heat. The rolls are very hot when removed from
the water and the rolls should be firmed. Let them cool for 30 minutes before unwrapping.
Then unwrap and cut the rolls into ½- to 1-inch-thick slices. Serve warm or at room
- These rice rolls are usually served
with other dishes such as satays, mixed vegetables salad,
Makes 3 rolls.