A separate packet that contains only rice is also prepared. At a Kayan wedding, rice plays an important part and it will be prepared and used in different ways. The packed rice is called tapai kanen. The tapai kanen is prepared mainly by women. Rice is cooked in large pots and then scooped onto mats for women folks to pack individually by hand using the same type of leaves for the meat.
A traditional Kayan rice "cake" called dinuh is also prepared. The dinuh is made from sticky glutinous rice flour, rice flour, sugar and coconut milk. This mixture is deep-fried in very hot oil in large woks placed on specially built wooden tripods near the temporary shelter used for food preparation.
An important element of the rice preparation is the making of the rectangular-shaped pitoh, another rice "cake" made using sugar, sticky glutinous rice flour and rice flour. The mixture is packed in leaves and steamed for half an hour. The pitoh is used to construct the "thatched" roof of the Uma Pitoh. The Uma Pitoh is later hung from the ceiling over the wedding stage along with the two Uma Jako which were prepared earlier. The leaf used to wrap the pitoh is the "sip".
Another rice preparation is the selukong made from glutinous rice. It is wrapped inside yellow bamboo leaves in triangular shape. The yellow bamboo leaves used to wrap the selukong in is called "sang". Normally the selukong is soaked in water all day before the wedding itself. It is only boiled in the evening on the same day. Salt is added to the boiling water for flavour.