NASi

Nasi is the Indonesian and Malay word for cooked rice and, by extension, a meal. It denotes rice prepared for eating and serves as the central component of many Southeast Asian dishes. The term is used across Indonesia, Malaysia, Brunei, and Singapore, appearing in the names of numerous dishes that feature rice as the main element.

Common rice preparations carried by the nasi label include nasi putih (plain steamed white rice) and a variety of fragrant or seasoned rices. Examples of well-known nasi dishes are nasi goreng (fried rice), nasi lemak (fragrant rice cooked in coconut milk, typically served with accompaniments), nasi kuning (turmeric yellow rice), nasi uduk (rice cooked in coconut milk and spices), nasi liwet (rice cooked in coconut milk with aromatics), and nasi campur (mixed rice with a selection of side dishes). Regional styles may also emphasize different cooking liquids, spices, and accompanying condiments.

Nasi functions as a staple across daily meals and special occasions, providing a versatile base for proteins, vegetables, and sauces. Its preparation and presentation reflect local tastes, ingredients, and culinary traditions, ranging from simple, everyday rice to elaborate, festive preparations. In many urban and rural settings, nasi is central to sharing meals among family and community, as well as to street food culture in the region.