Main Dishes & Rice
Nasi Liwet (Sundanese Savory Coconut Rice)
Prep
15 min
Cook
30 min
Servings
4
Level
Easy
A savory Sundanese rice dish cooked with thick coconut milk, bay leaves, and salted peda fish that makes the aroma absolutely irresistible! The rice turns out fluffy and slightly oily, super savory from the coconut milk with a rich umami kick from the salted fish. Served with fresh raw veggies and sambal terasi (shrimp paste chili sauce) — a true comfort food for Sundanese people.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g rice
- 400ml thick coconut milk
- 300ml water
- 2 fish salted peda fish (cleaned)
- 3 leaves bay leaves
- 2 stalks lemongrass stalks, bruised
- 3 leaves kaffir lime leaves
- 1 tsp salt
- 1/2 tsp pepper
- To serve: fresh raw veggies (cucumber, Thai basil, cabbage)
- Sambal terasi (shrimp paste chili sauce)
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👩🍳 Instructions
- 1 Wash the rice and drain.
- 2 Put the rice into a pot or rice cooker.
- 3 Pour in the coconut milk and water, then stir well.
- 4 Add the bay leaves, lemongrass, kaffir lime leaves, salt, and pepper.
- 5 Place the salted peda fish on top of the rice.
- 6 If cooking in a pot, cook over low heat with the lid tightly closed for 25 minutes.
- 7 If using a rice cooker, cook as usual.
- 8 Once cooked, let it rest for 10 minutes — don't open the lid right away.
- 9 Open the lid, remove the salted fish, and shred the flesh.
- 10 Gently stir the rice so the coconut milk is evenly distributed.
- 11 Serve with the fresh raw veggies and sambal terasi.
💡 Tips
• Use real thick coconut milk — instant coconut milk works too, but the result will be different.
• The salted peda fish should be washed and soaked briefly so it's not too salty.
• Cook on low heat and avoid opening the lid too often so the steam stays trapped.
• Nasi liwet tastes best when eaten with your hands.
📊 Nutrition Facts / serving
420
Calories (kcal)
18g
Protein
16g
Fat
52g
Carbs
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