Malaysian Porridge - Bubur Lambuk

Name: Malaysian Porridge - Bubur Lambuk
Cuisine: British
Ingredients: 2 C rice - soaked at least an hour; 2 garlic - crushed; 2 tbsp thinly julliened ginger; 2 cardomom pods; 1 star anise; 1 cinnamon stick; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp lemon grass powder; 1/2 tsp ground pepper; (Black or white); 1/3-1/2 C finely minced brown onion; Store bought fried shallot; Finely chopped coriander; 1 . Any type of rice can be used to prepare this porridge but rice like Jasmine is easier to work with as it’s softer; 2 . It’s best to soak the rice to help shorten the cooking time. Soaking time varies; 3 . Porridge should be creamy and starchy. First, cook on high and leave to boil for quite some time until the cooked rice breaks. Add water if necessary; 3 . Next, cook on low or simmer until rice turns creamy and starchy. Simmering takes more time; 4 . Use meat or chicken. It can be minced or finely diced. Blanch minced meat before using. Blanch to a near simmer and drain the water before adding to the porridge. No blanching required for chicken; 5 . Adjust seasonings and powdered spices according to your liking; 6 . Lemongrass powder can be replaced with fresh lemongrass (bruised/crushed); 7 . Add any preferred diced/cubed root veggies; 8 . Add coconut milk last; leave to boil. The minute it boils, turn the heat off immediately

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

This is our simplified version of Bubur Lambuk.

Cooked and prepared mostly during the fasting month of Ramadhan and served during the breaking of fast, this unique porridge is popular among Malaysians and Singaporeans. Unlike Chinese porridge/congee, this Bubur Lambuk is cooked in spices, coconut milk and some even add ghee.

#rice #starch #porridge #bubur #buburlambuk #breakfast #lunch #dinner #slowcook

This is our simplified version of Bubur Lambuk.

#rice #starch #porridge #bubur #buburlambuk #breakfast #lunch #dinner #slowcook

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

This is our simplified version of Bubur Lambuk.

#rice #starch #porridge #bubur #buburlambuk #breakfast #lunch #dinner #slowcook

This is our simplified version of Bubur Lambuk.

#rice #starch #porridge #bubur #buburlambuk #breakfast #lunch #dinner #slowcook

Saved

Ingredients

A. Rice
2 Crice - soaked at least an hour
B. 250 g Meat or Chicken (minced/chopped)
C. Seasonings & Spices
2garlic - crushed
2 tbspthinly julliened ginger
2cardomom pods
1star anise
1cinnamon stick
1 tspcumin powder
1 tspcoriander powder
1/2 tsplemon grass powder
1/2 tspground pepper
(Black or white)
D. Sautéed
1/3-1/2 Cfinely minced brown onion
E. 1/4 - 1/3 C Coconut Milk
F. Garnish (optional)
Store bought fried shallot
Finely chopped coriander
Note:
1. Any type of rice can be used to prepare this porridge but rice like Jasmine is easier to work with as it’s softer
2. It’s best to soak the rice to help shorten the cooking time. Soaking time varies
3. Porridge should be creamy and starchy. First, cook on high and leave to boil for quite some time until the cooked rice breaks. Add water if necessary
3. Next, cook on low or simmer until rice turns creamy and starchy. Simmering takes more time
4. Use meat or chicken. It can be minced or finely diced. Blanch minced meat before using. Blanch to a near simmer and drain the water before adding to the porridge. No blanching required for chicken
5. Adjust seasonings and powdered spices according to your liking
6. Lemongrass powder can be replaced with fresh lemongrass (bruised/crushed)
7. Add any preferred diced/cubed root veggies
8. Add coconut milk last; leave to boil. The minute it boils, turn the heat off immediately

Saved

Steps

1

Read Notes. This version is light on spices.
2

Cooking the porridge (A, B, C) - In a big pot, combine A (soaked rice), B (minced meat or chicken) and C (seasonings and spices) with enough water to cook the rice through and until the grains break. Cook on high and bring to a boil. Leave it boiling until the rice breaks.
3

Once the rice is cooked through and the grains break, turn heat to low and simmer/slow cook. In the meantime, sauté finely chopped brown onion in 2-3 tbsp of cooking oil until translucent. Add sautéed brown onion to the porridge. Stir and Leave porridge to simmer until it turns really creamy and starchy. Stir every now and then. Add water little by little if needed until you have the right creamy consistency.
4

Add coconut milk few minutes before turning off the heat. Stir and leave to simmer and porridge is well combined. Turn off the heat. Dish up and serve warm. Garnishing is optional.