Nasi Liwet (Indonesian Coconut Rice Casserole)

About This Recipe

Nasi liwet is a Central Javanese comfort dish where rice is cooked directly in coconut milk with lemongrass, bay leaf and salam leaf until each grain turns rich and fragrant, quite different from plain steamed rice. Traditionally cooked in a clay pot over a wood fire, this home version bakes the rice in the oven after an initial stovetop simmer, letting the bottom develop a light golden crust similar to the original method. The key technique is building the aromatics into the cooking liquid itself rather than adding them as a garnish afterward — lemongrass bruised to release its oils, and salam leaf (or substitute bay leaf) simmered right in the coconut milk, infuse every grain as it cooks. A generous topping of crispy fried shallots, an essential Indonesian pantry staple, is what finishes the dish and gives it its signature crunch and savory-sweet aroma. Traditionally served with shredded chicken, boiled egg, and sambal on the side, this rice casserole makes a fragrant, satisfying base for a full Javanese-style meal.

Ingredients

Serves 6

• 2 cupsjasmine rice(rinsed)
• 1 can (400ml)coconut milk
• 1 cupwater
• 2 stalkslemongrass(bruised and tied in a knot)
• 3bay leaves or salam leaves
• 2 clovesgarlic(smashed)
• 1.5 tspfine sea salt
• 2 tbspvegetable oil
• 0.5 cupthinly sliced shallots(for frying)
• 0.25 cupvegetable oil(for frying shallots)
• 2scallions(sliced, for garnish)

Instructions

1. 1

   Fry the shallots

   Heat 1/4 cup oil in a small saucepan over medium heat. Fry sliced shallots, stirring often, 6-8 minutes until deeply golden and crisp. Remove with a slotted spoon onto paper towels; reserve the oil.

2. 2

   Start the rice on the stovetop

   Combine rice, coconut milk, water, lemongrass, bay leaves, garlic, salt and 2 tablespoons oil in an oven-safe pot. Bring to a boil, uncovered, stirring occasionally, until small craters form on the surface, about 6-7 minutes.

3. 3

   Bake

   Cover tightly and bake at 175C (350F) for 25-30 minutes until the rice is tender and fragrant.

   Resist lifting the lid during baking — trapped steam is what finishes cooking the rice evenly without drying it out.

4. 4

   Rest and remove aromatics

   Let the rice rest, covered, for 10 minutes off the heat. Remove and discard the lemongrass and bay leaves.

5. 5

   Serve

   Fluff the rice gently and top generously with crispy fried shallots and scallions before serving.

Variations

• •

  Serve with shredded poached chicken, boiled egg and sambal on the side for a full, traditional nasi liwet spread.

• •

  Add a few slices of galangal to the cooking liquid for extra aromatic depth.

• •

  Use salam leaves instead of bay leaves if available at an Indonesian grocery store, for a more authentic flavor.

Storage

Refrigerate up to 3 days. Reheat with a splash of water or coconut milk stirred in, covered, over low heat or in the microwave, to prevent the rice from drying out.

Frequently Asked Questions