1 cup Jasmine rice
2 cups water
Rinse the rice in several changes of water and then completely drain off the water.
USING RICE COOKER:
Transfer the rice to inner pot of rice cooker. Add water. I use white rice setting in my rice cooker, which takes about 20 minutes to cook.
USING INSTANT POT PRESSURE COOKER FEATURE:
Transfer the rice to inner pot of instant pot. Add water. Cover the lid. Turn the steam release valve to sealing. Press pressure cooker, then high pressure. Set timer to 3 minutes. When it’s done, wait 10 minutes and then release pressure and proceed to moulding the cake.
USING INSTANT POT RICE FEATURE:
Transfer the rice to inner pot of instant pot. Add water. Cover the lid. Turn the steam release valve to sealing. Press RICE and the time will automatically be set. When it’s done, wait 10 minutes and then release pressure and proceed to moulding the cake.
MOULDING THE CAKE:
After it’s done cooking, immediately transfer to a loaf pan or container. Use the rice paddle or the back of the spoon to spread and really push the rice down to pack it. Repeat this process until all the rice is in.
Once all the rice is in, use a parchment paper to cover the top of the rice and use your palms to gently push down all over the surface to ensure you really pack it down and to smooth the surface.
Let cool at room temperature for 3-4 hours or cover with plastic wrap and refrigerate for at least 1 hour before cutting.
Use in soups and salads, or with Lontong Sayur Medan, a multicourse meal with savory dishes such as rendang, vegetables in coconut milk, jackfruit curry, shrimp, and serundeng.