1-1/2 c Thai jasmine rice or Basmati rice
5 c water
Cilantro Dipping Sauce:
1 garlic clove
2 tsp salt
1 tbsp black peppercorns
1 c washed cilantro, including roots and stem
3 tbsp lemon juice
1/4 c coconut milk
2 tbsp peanut butter
2 scallions. roughly chopped
1 red chili, deseeded and sliced
1. Grease and line an 8" x 4" x 1" pan.
2. To make the sauce, put the garlic, salt, peppercorns, cilantro and lemon juice into a blender or food processor and grind finely.
3. Add the coconut milk, peanut butter, scallion and chili. Grind finely. Transfer to a saucepan and bring to a boil. Let cool. This sauce will keep for 3-5 days in the refrigerator.
4. To cook the rice, do not rinse. Bring the water to a boil and add the rice. Stir and return to a medium boil. Cook, uncovered, for 14-16 minutes until very soft. Drain thoroughly.
5. Put 2/3 c of the cooked rice in a blender and puree or grind to a paste. Stir into the remaining cooked rice, and spoon into the lined pan. Level the surface and cover with plastic wrap. Compress the rice by using a similar sized pan which will fit into the filled pan. Weigh this down with cans. Chill for at least 8 hours or preferably overnight.
6. Invert the pan onto a board. Cut the rice into cubes with a wet knife. Serve with the Cilantro Dipping Sauce.