https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F14%2FenTranslations:Malaysian cuisine/14/en - Revision history2026-11-14T12:58:15ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/14/en&diff=158219&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:46Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[Steamed rice|Plain steamed white rice]], to be served with side dishes of meat or vegetables, is typically prepared with an electric [[rice cooker]] at home. Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, called [[lontong|''nasi himpit'']], is another method of preparing and cooking rice: the rice is wrapped with fronds or leaves and compressed into the form of a cylinder, which is then cooked by boiling. The rice would compress and merge during the cooking process. Compressed rice is usually eaten cold with some sort of gravy, although it may be served warm in a broth or soup. A notable variant of compressed rice prepared by the [[Bugis]] community is ''[[burasa]]k'': rice is precooked with coconut milk before it is wrapped in banana leaves and steamed until fully cooked.</div>FuzzyBot