Economy rice

Economy rice, found in Singapore and Malaysia, refers not to a specific dish in the Singaporean and Malaysian pantheon of cuisine, but rather to a type of food or a food stall commonly found in hawker centres or food courts in both countries.

Economy rice stalls typically consist of a glass case containing anywhere from 10-15 troughs of cooked food, including meats, vegetables, eggs and tofu. Customers select any combination of these dishes, which are served accompanied by a portion of steamed white rice.

Better quality economy rice stalls have warmers beneath the troughs of food which ensure that food is served hot. However, the vast majority simply allow the food to cool and serve it to customers at room temperature. It is necessary to patronize these stalls early, when they have just opened for business, if one is determined to consume only fresh, hot food. In general, however, a plate of lukewarm food is accepted as the "de facto" standard.

Origins

Economy rice is thought of as a predominantly Chinese food - it is roughly analogous to the Malay or Indonesian concept of Nasi Padang or Nasi Campur (mixed rice). It is what most Chinese Singaporeans and Malaysians think of when they refer to 'home-cooked food' as it is similar to what would be eaten at home, with rice forming the basis of their meal and accompanied by various cooked dishes. [http://www.penangfaces.chanlilian.net/chinese-economy-rice/]

Economy rice stalls thus evolved as a way for the general public to obtain a quick, and most importantly, cheap meal option outside of home. An Economy Rice meal is usually one of the cheapest options available for a meal at a hawker centre (hence its name), especially if one is judicious in choosing the less expensive dishes (generally vegetables and tofu).

Common Dishes

Common dishes offered at an economy rice stall can include sweet and sour pork, braised tofu, braised cabbage, steamed egg custard, stir-fried Chinese vegetables, fried eggs, and an assortment of deep-fried items.

True to its Chinese origins, most of the dishes on offer tend to have their roots in Chinese cuisine.

Other Names

Economy rice is known by several other names, and in general conversation it is rare for anyone to refer to it as such, even though many stalls tend to proclaim "Economy rice" on their signboards.

Other names for economy rice include "Chap Chye Png" ("mixed vegetable rice" in the local Hokkien dialect) and colloquially, "Point Point Rice", named for the method of ordering one's meal which involves simply asking for a plate of rice and then pointing at the various dishes desired. It is unclear how the latter term originated. An unverified source, however, claims that it was invented by Singaporean Marianne Tan, who, unable to speak proper Chinese, simply coined the term for herself out of sheer necessity.

References

* The Travelling Hungryboy [http://eatbma.blogspot.com/2006/07/troughs-of-lukewarm-economic-rice.html]