Savoury Rice Porridge Recipe - Bubur Lambuk

RECIPES OF MALAYSIA

Bubur Lambuk is the 'hard-to-get' Malay rice porridge that is cooked and distributed free to the public during the fasting month of Ramadhan. Thought to have originated from the east coast states of Kelantan and Terengganu, the dish is usually cooked within the mosque compound.

Ingredients :

200 g

2 1/2 liter

150 g

150 g

150 g

4 cm

1 piece

4 cloves

3 cm

10 pieces

150 ml

4 tbsp

4 tbsp

Rice

Water

Lean beef cut, minced or coarsely chopped

Boneless chicken meat, diced

Medium-sized shrimps; peeled, deveined and diced

Cinnamon

Star anise, whole

Garlic

Fresh ginger, scrapped and bruised

Black peppercorns

Thick coconut milk (Optional)

Deep-fried shallots

Spring onions, chopped moderately

Salt to taste

•  Wash rice in several changes of water, drain and put in a large pan, add water and bring to a boil
• Add cinnamon, star anise, garlic, ginger and beef.
• Partially cover with a lid and simmer gently, stirring constantly for about 1 hour or until rice is very soft and creamy. If the porridge appears to dry out, add a little hot water.
• When rice is soft, remove cinnamon, star anise and ginger, then add chicken and shrimps and simmer for another 15 minutes.
• Add the coconut milk here if desired (optional) and season to taste with salt.
• Serve hot, garnished with fried shallots and spring onions.

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Tip: The rice should be cooked until the grains are broken and the texture is smooth, soft and creamy