Ingredients
1 pound short grain, glutinous rice
4 cups water
Preparation
Wash and drain the rice until all traces of starch disappear. Put in pot with 4 cups of water and bring to the boil. Cover the pan and reduce the heat. Allow to simmer for 30 to 40 minutes or until all the water is absorbed. Stir the rice vigorously with a wooden spoon and transfer to a 1 inch deep cake pan which has been prepared with cooking spray. Cover the rice with wax paper or sprayed foil. Weigh the rice down with a plate. I usually place a water filled vessel on top of the plate. Leave all this for a few hours until the rice is very firm. Take off the weight, remove the rice from the dish (flip it over) and cut into 1 to 2 inch squares with a wet knife.
Arrange the rice squares on lettuce leaves and serve with the satay and sauce.
