Nasi Liwet (Coconut Rice)

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Indonesia Nasi Liwet (Coconut Rice) Nasi liwet is a traditional meal from Central Java of aromatic rice cooked in coconut milk. The rice is fragrant and tasty enough to be eaten alone, but you can serve it with sides such as a fried egg, tahu (tofu) and tempe goreng (fried tempeh). This is Australian volunteer Serly’s quick and easy version that uses a rice cooker. Serly prefers her nasi liwet with anchovies, lalapan (fresh vegetable salad) and sambal (spicy chilli sauce). Ingredients Method 2 cups jasmine rice Wash rice until water runs clear. Place rice in a rice cooker and add enough water to reach the two and a half cup mark (should be around 2 ½ cups water two and a half cups of water). 2 tbsp chicken stock powder Add bay and lime leaves and lemongrass stalk to the rice cooker, but do not turn the rice cooker on at this stage. 2 tbsp coconut cream, optional Heat oil in a pan. Add garlic and shallots and fry for one to two minutes. 1 tbsp oil Add chillies and fry until fragrant. 3 cloves garlic, roughly chopped Place garlic mixture and remaining ingredients into the rice cooker and 8 cloves shallot, roughly chopped mix well. Set the rice cooker to cook. 1-2 red chillies, seeds removed Once the rice finishes cooking, open the rice cooker and mix the rice. and sliced Close and set to warm for 15 to 20 minutes. 1 stalk lemongrass, pounded Serve with salt and pepper. 3 bay leaves 8 lime leaves Salt and pepper to taste Rumiyatun, a rice farmer from Nglanggeran village in Gunung Kidul, Jogjakarta. Photo: Harjono Djoyobisono, 2019..

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