Pressed Rice Cubes 2 C White Rice -- long-grain
3 1/2 C Water
In a 2 or 3 qt. pan, combine rice and water. Cover and bring to a boil on
hight heat, then cook over low heat just until water is absorbed, about 25
min.
Spoon hot rice into a 9" square pan. With the back of a spoon or spatula,
press rice very firmly to form an even layer; rinse spoon with water to
prevent sticking. Cool. (If making ahead, cover and store at room temp.
up to 4 hrs.)
Run a knife around pan edge, then turn rice out onto a board. Cut into 1"
squares, frequently rinsing knife. Arrange on platter.
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