Rice cooked in coconut milk and aromatics until fragrant, baked with crispy fried shallots on top.
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 β 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.
Serves 6
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.
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.
Cover tightly and bake at 175C (350F) for 25-30 minutes until the rice is tender and fragrant.
Resist lifting the lid during baking β trapped steam is what finishes cooking the rice evenly without drying it out.
Let the rice rest, covered, for 10 minutes off the heat. Remove and discard the lemongrass and bay leaves.
Fluff the rice gently and top generously with crispy fried shallots and scallions before serving.
Bruise the lemongrass stalks well with the back of a knife before adding them β this releases the aromatic oils that flavor the rice as it cooks.
Fry the shallots slowly over medium heat; rushing them on high heat burns the outside before the inside crisps properly.
Keep the pot covered throughout baking β nasi liwet depends on trapped steam and coconut milk to cook the rice evenly and stay fragrant.
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.
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.
Nasi liwet is a well-known specialty of Solo (Surakarta) in Central Java, traditionally cooked over a wood fire in a clay pot and served on a woven bamboo tray lined with banana leaf, remaining a popular street food and home dish across the region.
Yes, after the initial boil, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender, similar to cooking regular rice.
Bay leaves are the standard substitute, though salam leaves have a slightly different, more subtle aroma unique to Indonesian cooking.
This usually means too much liquid was used relative to the rice, or the pot was uncovered too long during the initial boil β measure carefully and cover promptly once the surface craters form.
Per serving (320g / 11.3 oz) Β· 6 servings total
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