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This is a different kind of rice altogether from that used for Nasi Putih; when raw, the grains on do not slide over each other smoothly but in slightly sticky jerks, and when cooked they stick to each other anf make a soft mass. Most Chinese foodshops sell glutinous rice. It is cooked in precisely the same way as Nasi Uduk, but is even richer and heavier. Therefore, only small helpings are taken, and this rice is not served with an elaborate range of side dishes. It goes very well with certain dishes, however, especially the very dry ones, and above all with Rendang.