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Nasi Liwet

West Java45 minutes · 4 servings · Easy

Nasi Liwet — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Sundanese nasi liwet cooks rice with coconut milk and aromatics so every grain is fragrant and soft.

Keep the coconut milk on the thin side so the rice does not turn mushy.

Do not keep lifting the lid while it cooks.

Prep & cook time

  • Prep15 minutes
  • Cook45 minutes
  • Total45 minutes
  • Servings4 servings
  • LevelEasy

Tools you need

  • Wok
  • Pot
  • Knife
  • Spatula

Ingredients

  • 500 g rice, rinsed
  • 600 ml thin coconut milk
  • 2 bay leaves
  • 2 lemongrass stalks, bruised
  • 2 cm galangal, bruised
  • 1 teaspoon salt
  • 1 pandan leaf (optional)

Directions

  1. Combine rice, coconut milk, and aromatics in a rice cooker or pot.
  2. Cook as usual until done.
  3. Rest 10 minutes, then fluff gently.
  4. Serve with Sundanese sides.

Kitchen tips

  • Use thin coconut milk.
  • Crispy anchovies are a classic topping.
  • Fluff gently.

Serve with

  • Fried chicken
  • Tofu and tempeh
  • Shrimp-paste sambal
  • Fresh vegetables

How to store

Keeps 1–2 days refrigerated. Reheat before serving.

Common mistakes

  • Coconut milk so thick the rice turns mushy.
  • Forgetting salt.
  • Opening the lid too often.