Lontong is the name given to rice that has been wrapped in banana leaves for a long slow steaming that produces a sticky wad of rice for cutting into cubes and serving with Indonesian dishes like satay to mop up the peanut sauce.

A good cheat way to make it is with boil-in-the bag rice. But only if the rice is not parboiled, or you'll end up with wallpaper paste. Follow the instructions on the box, but increasing the gentle simmering period to an hour and fifteen minutes. Then drain and cool completely before removing the bag and cutting the compressed rice into cubes about 1 inch square.

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