Sep 1, 2026 – 5.00amWhen visitors think of going to Bali, they have dreamy sunsets, surf beaches, private villas, crowded bars or monkey forests in mind. I think of rice.As soon as I land at Denpasar I want nasi goreng, fried rice with sweet soy sauce and a sunny egg on top, or nasi kuning, cooked in coconut milk and golden with turmeric. People tell me I should delve deeper into the rich diversity of Balinese cuisine, to which I reply: “Why?”Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Jill DupleixFood writerJill Dupleix is AFR Magazine's culinary editor.Fetching latest articles