Indonesian
Nasi Liwet Sunda
Fragrant rice is cooked gently with coconut milk, daun salam, lemongrass, shallots, garlic, and fried teri until the grains are savory and aromatic. It is served warm with the crisp anchovies, sambal, cucumber, and boiled egg for a simple Sundanese-style meal.
Ingredients
- Jasmine rice or Indonesian medium-grain rice, rinsed1 cup
- Thin coconut milk1 cup
- Water1/2 cup
- Ikan teri Medan or small dried anchovies1/3 cup
- Shallots, thinly sliced4
- Garlic cloves, thinly sliced2
- Daun salam2 leaves
- Lemongrass stalk, bruised and tied1
- Kaffir lime leaf, torn1
- Red bird's eye chilies, left whole or slit3
- Salt1/2 tsp
- Sugar1/4 tsp
- Neutral oil2 tbsp
- Boiled eggs, halved2
- Sambal terasi2 tbsp
- Cucumber slices and kemangi or lemon basilto serve
Method
- Rinse the rice until the water runs mostly clear, then drain well for 10 minutes.
- Rinse the dried anchovies briefly, pat them very dry, and fry them in the oil over medium heat until crisp and golden.
- Lift out the anchovies and set them aside, leaving the flavored oil in the pan.
- In the same oil, fry the shallots and garlic until fragrant and lightly golden, then remove half for garnish.
- Put the drained rice into a heavy pot or kastrol, then add the coconut milk, water, daun salam, lemongrass, kaffir lime leaf, chilies, salt, sugar, and the remaining fried shallot-garlic mixture with its oil.
- Stir once, bring to a gentle simmer over medium heat, then lower the heat, cover tightly, and cook for 15 minutes.
- Open the lid briefly, scatter half of the fried anchovies over the rice, cover again, and cook on the lowest heat for 8 to 10 minutes until the liquid is absorbed.
- Turn off the heat and let the rice steam, still covered, for 10 minutes.
- Remove the lemongrass and leaves, then gently fluff the rice so the anchovies and aromatics are distributed without breaking the grains.
- Serve the nasi liwet warm, topped with the remaining fried anchovies and fried shallot-garlic garnish, with boiled eggs, sambal terasi, cucumber, and kemangi on the side.
Common questions
Can I substitute regular rice or another type of coconut milk in Nasi Liwet Sunda?
Yes. Medium-grain rice works best, but jasmine rice is fine if rinsed well and cooked gently. Use thin coconut milk if possible; if using canned coconut milk, dilute it with water so the rice doesn’t turn greasy or heavy.
How long does Nasi Liwet Sunda take to cook from start to finish?
Plan for about 35 to 45 minutes total. Rinsing and draining the rice takes 10 minutes, frying the aromatics and anchovies takes 8 to 10 minutes, and simmering the rice usually takes 23 to 25 minutes.
What are the most common mistakes when making Nasi Liwet Sunda?
The biggest mistakes are not draining the rice well, using too much heat, and stirring too often. That can make the rice break, scorch, or cook unevenly. Also avoid adding too much liquid, which makes the texture mushy.
How should I store leftover Nasi Liwet Sunda and reheat it?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat with a splash of water over low heat, covered, or microwave gently. The anchovies are best stored separately if you want them to stay crisp.
What should I serve with Nasi Liwet Sunda?
Serve it family-style with boiled eggs, the reserved fried shallots, crisp anchovies, and extra chilies. It also pairs well with cucumber, fresh herbs, fried tofu, tempeh, or grilled chicken for a fuller meal.