Nasi jagung is a traditional rice dish originating from Indonesia. This simple dish is made with a combination of rice, sweet corn kernels, and water. The rice and corn are boiled in water and stirred from time to time until the corn is fully cooked and the rice is dry and fluffy.

Nasi jagung is stirred well and then served while still hot. This dish is popular in areas where rice is difficult to obtain or expensive, so corn is used to add bulk to the rice.

Nasi kucing is a traditional dish originating from Surakarta, Yogyakarta, and Semarang in Central Java. The dish consists of a small portion of rice that's topped with ingredients such as tempeh, dried fish, and sambal, or in some cases cucumber, chicken, and eggs.

The combination traditionally comes wrapped in banana leaves. The name of the dish means cat's rice, referring to the small quantity of rice that's usually served as a part of the dish. Nasi kucing can be found at small roadside eateries or food stalls.

Nasi tim is a traditional rice dish. The dish is usually prepared with chicken, and it's then called nasi tim ayam, while the addition of shiitake mushrooms makes it called nasi tim ayam jamur. The chicken is usually seasoned with soy sauce and garlic and it's placed at the bottom of a tin bowl, along with some chicken stock.

The meat is topped with rice, and the combination is steamed until done. Sometimes, a hard-boiled egg will be placed at the bottom of the bowl with the chicken. This dish is always served hot, which is the reason why it's regarded as comfort food.

Due to the soft texture and slightly bland flavors, nasi tim ayam is suitable for small children. 

Nasi goreng nanas is a traditional variety of nasi goreng (fried rice). Although there are many recipes, the dish is usually made with a combination of rice, pineapple chunks, butter, garlic, shallots, scallions, carrots, prawns, peas, fish sauce, oyster sauce, curry powder, turmeric, oil, eggs, salt, and pepper.

Some ingredients are optional, such as prawns, peas, turmeric, and eggs, but they are often used to add more textures and flavors to the dish. The ingredients are sautéed in butter and stir-fried until everything is fully cooked. The dish is often served in hollowed-out pineapple bowls, especially in restaurants.

Nasi goreng USA is a traditional fried rice dish that's popular in Malaysia, Thailand, Singapore, and Indonesia. This variation of nasi goreng is distinguished by the additional ingredients accompanying fried rice such as chicken, squid, prawns, tomatoes, cucumbers, and sometimes fried eggs.

One of the basic nasi goreng USA versions is usually made with a combination of rice, oil, garlic, ginger, chicken, prawns, squid, sambal, hot peppers, onions, tomatoes, oyster sauce, soy sauce, white pepper, carrots, and cucumbers. The ingredients are sautéed and stir-fried to perfection, and the dish is then garnished with tomato and cucumber slices.

Lemang is a traditional dish that is believed to have originated in Indonesia, but it is found in many Southeast Asian countries such as Malaysia, Brunei, and Singapore. It is made with sticky rice, coconut milk, optional flavorings, and salt, which are combined and then cooked in a bamboo tube over an open fire.

The inside of the tube is usually lined with banana leaves to prevent the rice from sticking. Lemang is traditionally eaten on the last day of Ramadan, to mark the end of the fasting period. It is typically served as a side with meat-based dishes.

Nasi goreng kambing is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many versions, the dish is usually made with a combination of rice, minced mutton, carrots, shallots, garlic, cucumbers, ginger, chili peppers, oil, curry leaves, lime leaves, shrimp paste, fish sauce, coriander, cumin, cinnamon, turmeric, white vinegar, sugar, tomatoes, eggs, and salt.

The shallots, chili peppers, garlic, and shrimp paste are blended, fried in oil, and mixed with the herbs, salt, and fish sauce. The mutton and rice are then added to the pan and the dish is stir-fried for a few minutes before it's garnished with tomato slices and sometimes a fried egg.