Indonesian · PANTRYHOP RECIPE
Nasi Liwet Solo
55 minutes · 4 servings · vegetarian
A Solo-style coconut rice, usually part of a larger spread but tasty as a simple home meal.
Ingredients
Check you have the quantities below.
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 1 pandan leaf or bay leaf
- 1 stalk lemongrass, bruised
- 1 teaspoon salt
- 200 g fried tofu or tempeh
- 4 hard-boiled eggs
- to taste sambal or chili sauce
Let’s make it
- Combine rice, coconut milk, water, pandan or bay leaf, lemongrass, and salt in a pot.
- Bring to a boil, then cover and cook on low heat for 18 to 20 minutes until the liquid is absorbed.
- Turn off the heat and rest, covered, for 10 minutes.
- Serve with tofu or tempeh, eggs, and a little sambal on the side.
Keep the sambal separate so children can enjoy the rice and toppings without heat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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