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How Indonesians Cook Rice Through the Ages

The way rice is cooked in Indonesia has transformed over generations—from bamboo to high-tech rice cookers. Discover the fascinating evolution of rice cooking in Indonesia!
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Mak Cuss, have you ever wondered why cooking rice used to take so long, while today it’s just one push of a button? The methods of cooking rice in Indonesia have evolved dramatically over time. As technology advanced, so did our kitchen tools! Let’s explore the historical journey of how rice has been cooked in Indonesia—from ancient times to the modern day!  

Cooking Rice in Bamboo: The Beginning of It All

 
Long before gas or electric stoves existed, Indonesians cooked rice in very simple ways. One of the oldest methods was using bamboo tubes. Young, flexible bamboo with thick inner walls was used as a natural pot.
Soaked rice and water were poured into the bamboo, which was then sealed with banana leaves or sometimes clay. The bamboo would be roasted over an open fire.
This method was widely used in remote areas, especially in mountainous or forested regions like Kalimantan and Sumatra.
 
Sure, it took patience—but the result? Fragrant and delicious rice! The smoky aroma from the bamboo combined with the fluffy rice made it truly irresistible.
 
 

The Shift to Using Dandang Steamers

 
As time progressed, people started using a cooking tool called the dandang—a game changer in Indonesia’s rice-cooking history.
Made of brass or aluminum, the dandang works like a traditional steamer.
First, the rice is washed and parboiled. Once the water evaporates, the half-cooked rice is transferred to the steamer for the final stage until fully fluffy.
On the island of Java, this method is called munak.

This technique became widely popular for large gatherings like weddings, feasts, or communal cooking. Rice steamed this way stays fresh longer and doesn’t spoil easily. However, it does require manual effort to keep the fire consistent.
 
 

Pots: A More Portable Option

 
By the mid-20th century, cooking rice became more practical with the introduction of metal pots, commonly called periuk.
These pots could be placed directly over gas or kerosene stoves—much easier to handle than a heavy dandang.
This method was especially popular in urban households. The rice is boiled directly in the pot, and stirred as water starts to reduce for even cooking. Too much water? You get porridge. Too little? Undercooked rice.

Though still manual, it was faster and more flexible. One downside? The bottom layer often got burnt. But for many, that crispy rice crust was the best part—especially when mixed with sambal!
 
 

The Rise of the Rice Cooker

 
Welcome to the modern era! Since its introduction to Indonesia around the 1980s, the rice cooker has become a household staple.
All you need to do is rinse the rice, add water, press a button—and wait.
No more constant checking, stirring, or fear of burnt rice. In under an hour, you’ll have perfectly cooked rice ready to serve.

One of the key reasons rice cookers became so popular is the “Keep Warm” function, which keeps rice warm all day.
Plus, with today’s smart technology, many rice cookers are now multi-functional, capable of making porridge, soups—even cakes!
 
 

Which Method Do You Prefer, Mak Cuss?

 
No matter which rice-cooking method you use, the result will always taste better with high-quality premium rice like Beras Maknyuss!
Beras Maknyuss is produced using modern, hygienic processes—from meticulous grain selection and milling to fast, clean packaging.
The rice stays naturally fragrant and fluffy—with no added bleach, perfumes, or preservatives.

Perfect for traditional dishes or everyday meals, Beras Maknyuss is your reliable kitchen companion.
Want to try it yourself? You can now buy Beras Maknyuss online or from a nearby rice distributor. Let’s bring warmth to your dining table, one delicious bite at a time!
 

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