Rice in Banana Leaves (Lontong)
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Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Serve at room temperature or chilled.
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Rice in Banana Leaves (Lontong)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Serve at room temperature or chilled.
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/4 hours
Ingredients
  • 2 cups white rice (long-grain)
  • 2 cups water
  • 2 cups coconut milk (or 2 cups water)
  • banana leaves
  • salt
  • pepper
Materials
  • toothpicks
Servings: people
Units:
Instructions
  1. Add rice, water, salt, and pepper to a pot and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat, uncover and let cool slightly.
  2. Roll banana leaves around a tube (an empty paper towel roll works perfectly) and secure end with a toothpick. Make them no taller than your pot. You can adjust the height by leaving more – or less – hanging off the end of the tube.
  3. NOTE: There are two edges to a banana leaf – a tough edge with a light colored band and a soft end. You need to fold the soft end, so leave that hanging off the roll.
  4. Next, stuff banana leaves with rice mixture, tamping it in to make a nice firm roll.
  5. Steam, with toothpick end down, in a tall pot for about 2 hours. The banana leaves will turn a brownish green.
  6. Let cool and unwrap. Slice into discs and serve at room temperature or cold.
Recipe Notes

Banana leaves are available at Latino and Asian grocers – either in the produce or frozen food section.