Indonesian rice dishes

Malay, Javanese and Chinese Southeast Asia fried rice

Malaysian rice dish cooked in coconut milk, served with sambal and side dishes.

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

crunchy, slightly browned cooked rice

Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia

Lontong () is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaves instead.

Tumpeng (Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the slametan ceremony, the rice is made by using a cone-shaped woven bamboo container. As its counterpart the Spanish paella, today it can be found in other celebrations as well, such as for birthdays or parties. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with turmeric).

Indonesian traditional rice cooked with coconut milk

Asian rice dish

Bibingka (; ) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.

Indonesian yellow rice dish originating from Java

thumb|Rijsttafel in the 1880s thumb|Rijsttafel in Bandung in 1936 ( , literally "rice table") is an elaborate Indonesian meal adapted by the Dutch from the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many (forty is not an unusual number) side dishes in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands and other areas of strong Dutch influence (such as parts of the West In

Indonesian porridge

Indonesian rice dish originating from Java island

Traditional food of Terengganu origin

Indonesian cuisine originating from West Sumatra

Thailand rice dish

Indonesian traditional cake

Tinutuan, also known as bubur manado or Manadonese porridge, is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia.

Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh, or oncom, and eaten as a snack. It is sometimes also filled with minced meat or abon (beef floss). Arem-arem is often described as a smaller size lontong with fillings, so it is sometimes also called lontong isi ().

Indonesian and Malaysian rice dish

Indonesian rice dish originating from Java island

Lemper () is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish, abon (meat floss) or serundeng. The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well.

Indonesian rice dish originating from West Java

Indonesian traditional steamed rice

traditional food from Jambi, Indonesia

Indonesian rice dish

Indonesian cuisine originating from Kapau region in West Sumatra

Indonesian rice dish

Indonesian steamed rice cooked in coconut milk and spices

a typical rice dish from Cirebon, West Java

Javanese rice dish originating from Malaysia

Burasa () (also burasa, burasak or buras''') is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. It is similar to lontong, but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. It is often consumed as a staple to replace steamed rice or ketupat, and a popular accompaniment to a rich dish of chicken braised with ga

Indonesian rice dish originating from Java island

Indonesian rice dish

Indonesian soup

Indonesian rice dish originating from Java island

Indonesian spicy rice cake dish

Indonesian dish

Sundanese rice dish from Indonesia

Indonesia rice dish originating from Java island

Lepet (Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of steamed sticky rice dumpling snack found among peoples throughout Java (Javanese and Sundanese), Sumatra and the Malay Peninsula (Malay). The pudding is packed inside a janur (young coconut leaf) or palm leaf. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.

Indonesian curry rice

Indonesian rice dishes

Indonesian rice cake dish

Javanese fried rice

Indonesian rice dish