Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia.^[1] Thus, the rice has a rich, aromatic, and succulent taste.^[3] The uniqueness of nasi liwet is that it applies a traditional Javanese way of cooking rice in coconut milk. There is another popular variant of the dish, which is the style of Nasi Liwet Sunda from West Java. It is a unique Sundanese cuisine with different taste and presentation, from the Sundanese eating tradition called ngeliwet or botram^[4] (a dish made with banana leaves and eaten together).

Nasi liwet is topped with a few small slices of omelette, shredded chicken that has been cooked in coconut milk, and a spoonful of a thick aromatic coconut cream called kumut.^[1] Served alongside nasi liwet is opor ayam (a delicate chicken in a mild white coconut milk-based sauce scented with galangal and lime leaves), telur pindang (eggs boiled slowly with spices), tempeh, and labu siam (chayote) as the vegetable.^[3]

Traditionally, the pan used for cooking was made of clay. The taste and aroma is generally better if it is cooked on a wood fire, but different regions have different ways of preparing it. Traditionally, it is served on a banana leaf or teak leaf. Frequently, people prefer teak leaves to plates, because of the natural fragrance of the leaf. Nasi liwet complements (side dishes) always consist of coconut milk.^{[citation needed]}

In Solo, nasi liwet is usually eaten for breakfast, but also a popular choice for lunch or supper. In the Keprabon subdistrict, Surakarta, nasi liwet is only served for supper at nighttime. Similar rice-coconut milk dishes can be found in other parts of Indonesia, such as nasi uduk from Betawi cuisine, nasi gurih from Acehnese cuisine, and nasi lemak from Malay cuisine.^{[citation needed]}

• Nasi bogana
• Nasi campur
• Nasi goreng
• Nasi kucing
• Nasi kuning
• Nasi pecel
• Nasi uduk
• Nasi ulam
• Oyakodon