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A large meal originating in colonial Indonesia composed of many different dishes with rice as the main ingredient; several side-dishes such as krupuk, acar and serundeng are served.
1972 September 11, Gael Greene, “The Insatiable Critic: Ramayana east of Krakatoa”, in New York Magazine, volume 5, number 37, page 85:
The famous rijsttafel, love-hate legacy of Dutch imperial days—at its most numbing brilliance it required 23 men and a boy to serve—[…]
1991 May, Guusje Moore, “Windmills and Rice”, in Vegetarian Times, number 165, page 28:
I was born too late to experience a real Indonesian rijsttafel, but my mother used to tell me about these feasts.
2002, Edward D. Webster, A year of Sundays: taking the plunge (and our cat) to explore Europe, VanderWyk & Burnham, p. 85:
The complete or the lesser rijsttafel? I bet they're both huge,
2007, George McDonald, Frommer's Amsterdam, Frommer's, page 106:
The basic concept of a rijsttafel is to eat a bit of this and a bit of that, blending flavors and textures.