Here’s a traditional simple rice recipe, Burasak. This recipe was first published in Flavours magazine.

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Print Recipe
  1. Cook the rice with the santan, water and salt, then allow to cool. Place a scoop of rice into the middle of a young banana leaf and wrap into a thin rectangular parcel, pressing to compact it evenly. Repeat until all the rice is used.
  2. Use the old banana leaves to wrap over the parcels, tying each tightly with raffia string. Place all the rice parcels into a pot and fill with enough water to cover; weigh down with a plate to ensure parcels stay submerged.
  3. Boil the rice parcels for 1 to 3 hours, then remove, drain and allow to cool before serving.
Recipe Notes

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