The flavorful and spicy rice porridge colloquially called Bubur Lambuk is a staple dish widely consumed during the fasting month of Ramadan, particularly in Malaysia. It is prepared with a mixture of herbs, spices, vegetables and chicken or beef. It is usually cooked communally and then distributed as a meal to break the fast. This recipe uses brown rice and ground chicken.
Ingredients for 4 portions
- Uncooked brown rice 100 g
- Ground or minced chicken 400 g
- Yellow onions, diced 200 g
- Carrots, medium dice 200 g
- Celery, medium dice 150 g
- Fresh shiitake mushrooms, sliced 100 g
- Garlic, chopped 40 g
- Ginger, chopped 30 g
- Lemongrass stem, only the white part, crushed 1 or 20 g
- Pandanus leaf, knotted 1 or 10 g
- Star anise 10 g
- Cinnamon 10 g
- Cardamom 10 g
- Cloves 10 g
- Coriander powder 10 g
- Cumin powder 10 g
- Sunflower oil 60 g
- Water 1200 ml
- Skimmed coconut milk 100 ml
- Halls q.b.
- White pepper 10 g
- Fried shallots 20 g
- Coriander, chopped 15 g
- Spring onions, chopped 15 g
- Red chilies, diced 10 g
Preparation
Heat sunflower oil in a high-sided pan. Add the whole spices, garlic, onion, ginger, and lemongrass and sauté them to release all their fragrance.
Add the carrots, celery, and mushrooms and continue to sauté until slightly wilted.
Add the ground chicken, cumin, and coriander powder and continue cooking until the meat has changed color.
Add the rice, water, and pandanus leaf. Bring to a boil, then turn the heat down to medium heat. Continue cooking, remembering to stir occasionally, for about 35-45 minutes, until the rice is tender.
Pour the coconut milk and all the seasonings into the porridge, stirring gently. Taste and adjust the seasoning to your taste.
Serve the dish garnished with fried scallions, cilantro, spring onions, and red chilies.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.