Nasi Liwet
Javanese Savory Coconut Rice
A beloved Javanese savory rice dish, originating from Solo (Surakarta), where fragrant rice is simmered in rich coconut milk and chicken broth, infused with aromatic spices, and typically served with shredded chicken, tender squash, and crispy fried anchovies. It's a comforting and flavorful meal, often enjoyed as street food.
🧂 Ingredients
- 500 g Jasmine rice(Rinsed until water runs clear)
- 500 g Chicken thighs or breasts(Bone-in or boneless, cut into large pieces)
- 400 ml Full-fat coconut milk
- 500 ml Chicken broth or water(Adjust based on rice cooker instructions)
- 200 g Yellow squash or zucchini(Cut into bite-sized pieces)
- 50 g Dried anchovies (ikan teri)(Rinsed and patted dry)
- 1 stalk Lemongrass(Bruised)
- 2 leaves Bay leaves
- 2 cm piece Galangal(Bruised)
- 1 tsp Salt(Or to taste)
- 1/2 tsp Sugar(Optional, to balance flavors)
- 3 tbsp Vegetable oil(For frying)
👨🍳 Instructions
- 1
Prepare the chicken broth: In a pot, combine the chicken pieces, 500ml water (or enough to cover), lemongrass, bay leaves, and galangal. Bring to a boil over medium-high heat (212°F / 100°C). Skim off any scum that rises to the surface. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool slightly. Strain the broth and reserve about 500ml for cooking the rice. Discard the aromatics. Once the chicken is cool enough to handle, shred it into bite-sized pieces.
⏱️ 30 minutes - 2
Cook the Nasi Liwet: In a rice cooker pot or a heavy-bottomed saucepan, combine the rinsed rice, reserved chicken broth, coconut milk, salt, and sugar (if using). Stir well. If using a rice cooker, add the liquid according to your rice cooker's instructions for the amount of rice (you may need slightly more or less liquid depending on your cooker). If cooking on the stovetop, ensure the liquid level is about 1 inch above the rice. Cook according to rice cooker instructions or bring to a boil on the stovetop, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it steam, covered, off the heat for another 10 minutes.
⏱️ 25 minutes - 3
Prepare the toppings: While the rice is cooking, heat 3 tablespoons of vegetable oil in a small skillet over medium-high heat (350°F / 175°C). Add the dried anchovies and fry until golden brown and crispy, about 2-3 minutes. Be careful not to burn them. Remove with a slotted spoon and drain on paper towels. In a separate pan or the same skillet (after draining most of the oil), sauté the squash pieces with a little oil until tender-crisp, about 5-7 minutes. Season lightly with salt.
⏱️ 15 minutes - 4
Serve: Fluff the cooked nasi liwet with a fork. Serve generous portions of the fragrant rice in bowls. Top with the shredded chicken, sautéed squash, and crispy fried anchovies. Garnish with fresh chilies or cilantro if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓Solo (Surakarta) specialty: This dish is a true taste of Javanese culinary heritage.
- ✓Rich and comforting: The combination of coconut milk and chicken broth creates a deeply satisfying flavor profile.
- ✓Night market food: Nasi Liwet is a popular and accessible dish often found in Indonesian night markets.
- ✓Adjust liquid: The amount of liquid needed for the rice can vary depending on the type of rice and your cooking method (rice cooker vs. stovetop). Always follow your rice cooker's guidelines or err on the side of slightly less liquid for stovetop cooking, adding more if needed.
- ✓Crispy anchovies: Ensure the anchovies are thoroughly dried before frying to achieve maximum crispiness and prevent splattering.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a fried egg (telur mata sapi) on top for extra richness.
- Incorporate other vegetables like long beans or carrots.
- Add a pinch of turmeric to the rice for a golden hue and subtle flavor.