Rijsttafel

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

Key facts

Prepared food.name: Rijsttafel
Prepared food.image: Rijsttafel Den Haag Javastraat.jpg
Prepared food.caption: An elaborate rijsttafel in a restaurant in The Hague, Netherlands
Prepared food.alternate_name: Rice table
Prepared food.country: Indonesia
Prepared food.region: Indonesia, Netherlands and Belgium
Prepared food.course: Main course
Prepared food.served: Hot or room temperature
Prepared food.main_ingredient: Rice with various side dishes
Prepared food.variations: nasi campur, nasi rames (Indo)
Prepared food.other: It is more a lavish banquet than a dish, popular in the Netherlands

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Encyclopedic overview

6 sections

Contents

History
Typical dishes
Today
See also
References
Further reading

Although the dishes served are undoubtedly Indonesian, the rijsttafel’s origins were colonial. The Dutch introduced the rice table to both enjoy a wide array of dishes at a single sitting, and it to impress visitors with the exotic abundance of their colonial empire.

Excerpted from Wikipedia’s “Rijsttafel” article, available under the CC BY-SA 4.0 licence.

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