and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method. Compressed rice, called 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 burasak: rice is precooked with coconut milk before it is wrapped in banana leaves and steamed until fully cooked. Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in the market, and each type has a specific cooking method to bring out optimal results. Glutinous rice () is one example: because of its low amylose and high amylopectin content which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not suitably interchangeable with regular rice. It is typically used for making snacks and desserts, but glutinous rice is also prepared as a savoury staple by indigenous peoples like the Orang Asli as well as the Dayak people of Borneo. Lemang is glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions like Ari Gawai, Hari Raya Aidilfitri, and Hari Raya Aidiladha. A popular dish based on rice in Malaysia is , rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, is very popular and frequently referred to as the national dish. It is customarily served with or fried anchovies, peanuts, sliced cucumber, hard-boiled eggs and sambal. Although it is often considered a breakfast dish, it is served in a variety of ways and commonly eaten at any time of day due to its versatility. For a more substantial meal, may be served with fried chicken, curries, or a spicy meat stew called rendang. Congee is a type of rice porridge or gruel popular among Malaysia's ethnic communities. It is eaten primarily as a breakfast food or late supper. It is also considered particularly suitable for the sick as a mild, easily digestible food. Congee is called in Malay; 粥 written in Chinese, pronounced as