From the recipe collection
Langbay
Waray langbay hanging rice boiled in a woven palm pouch and served as a compact starch with soup, barbecue, and saucy dishes.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 45–55 min
- Yield
- Makes 10–12 packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Use clean Waray langbay pouches and inspect the broader or shaped ends for gaps.
- Rinse the rice well and drain until no water drips.
- Add the same measured amount to each pouch, filling no more than halfway.
- Shake lightly so the rice reaches all parts of the shape and secure the opening.
- Boil submerged in ample water for 45–55 minutes.
- Turn once so the shaped pouch cooks evenly.
- Open one tester and check both the centre and broader ends for tenderness.
- Drain and serve with Waray broth dishes, grilled fish, or barbecue.
