A round serving dish is essential for serving a good rice. The dish must be about 4 – 6 cm in diameter larger than the container in which the rice is cooked. This will ensure that as the rice is served and the sides of the rice dish collapse it stays on the dish.
Traditionally the serving plate is placed on top of the container where the rice is cooked (either a saucepan or a rice-cooker) and then it is inverted upside down displaying the beautiful crispy tah-deeg.
I have 2 different sized dishes depending on which rice cooker I use.