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Malaysia: Compressed Rice Recipe

Many Malaysians eat rice every day. Some fix “compressed rice.” Here is one way to prepare it.

Cook 2 cups of white rice and ½ teaspoon of salt in 6 cups of water until the rice is soft. Mash the rice with a large spoon. Spread the rice in a rectangular container, such as an 8- by 12-inch cake pan. Put another rectangular container, a little smaller than the first one, on top of the rice. Weight the top container down with 5-pound hand weights, heavy books, or food cans. Cover any exposed rice with aluminum foil. Chill overnight in the refrigerator. Cut the rice into squares and serve with a favorite sauce or topping.

To serve with a Malaysian topping, use this peanut sauce recipe. Combine 1 cup of creamy peanut butter, one 14-ounce can of coconut milk, 1 1/2 tablespoons of lemon juice, 1/4 cup of soy sauce, 1/4 tablespoon of Worcestershire sauce, and 1/4 teaspoon of chili sauce. Mix until smooth.


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