Instructions: In a pot, combine the rice and water and bring it to a boil over moderate heat. Cover the pot and cook it for another 10 minutes over low heat, or until the water is somewhat absorbed. Remove the pot from the heat and let the rice stand for 10 minutes.

Using one banana leaf at a time with the size of your liking which is usually about 7 inches long and 2 inches in diameter, put approximately 1 1/2 cups of rice in the center of the leaf and roll it into a cylinder. There should be a little bit of space left in the cylinder for the rice to thicken. Close both ends securely with toothpicks.

In the meantime, prepare a large stockpot filled with water. Put the rice rolls into this stockpot, cover the stockpot and cook it for approximately 2 hours over low heat. The rolls are very hot when removed from the water and the rolls should be firmed. Let them cool for 30 minutes before unwrapping. Then unwrap and cut the rolls into 1/2- to 1-inch-thick slices. Serve warm or at room temperature.

These rice rolls are usually served with other dishes such as satays, mixed vegetables salad, etc.

This recipe yields 3 rolls.

Yield: 3 rolls

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