Liwet

Liwet refers to a traditional Indonesian rice dish, with nasi liwet as its most common form. It is most closely associated with Central Java, particularly Solo (Surakarta) and Yogyakarta. The rice is cooked not only in water but in coconut milk and chicken broth, yielding a fragrant, slightly creamy grain. Typical preparation involves washing the rice and simmering it with santan (coconut milk), stock, lemongrass, pandan leaves, garlic, shallot, and bay leaves until the grains are tender and the liquid is absorbed.

In serving, nasi liwet is commonly presented on a banana leaf or plate and accompanied by a variety of side dishes. Typical accompaniments include shredded chicken or chicken in coconut sauce, fried tempeh or tofu, eggs (boiled or in a shredded omelet), vegetables, and sambal. The dish is often enjoyed as a communal meal at gatherings or street food stalls, sometimes forming part of a larger nasi liwet set offered by vendors.

Regional variations exist within Java; some kitchens add turmeric or other spices, or adjust the proportion of coconut milk to achieve a richer or lighter flavor. The dish is noted for its aroma, largely from pandan and lemongrass, and for being served warm, sometimes still in the cooking vessel or on a banana leaf to preserve moisture.