Bubur Lambuk, a lightly spiced rice porridge, is a Ramadan tradition in Singapore and Malaysia that can be traced back to a mosque, in the mid 20th century in Kuala Lumpur, Malaysia.
- 2 litres (8 cups water)
- 200g (7oz) long grain rice
- 60g (2 oz) dried shrimp
- 200g (7 oz) meat of your choice (minced chicken, beef or lamb)
- 250ml (1 cup) half strength coconut milk
- 1 small cinnamon stick
- 1 small star anise
- 2 cloves
- 2 cardamoms
- 1/2 tsp whole cumin seeds
- 2 tsp salt
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- chopped coriander leaves (cilantro)
- crispy fried shallots
- chopped spring onions (scallions)
- chopped fresh red or green chillies OR chilli flakes
Boil the water with spices and aromatics
- Bring the water to boil in a large saucepan over high heat.
- While waiting, rinse the rice, drain and set aside.
- Chop up the onion, garlic and ginger fairly finely. You can do it by hand or place everything into a chopper. Tip the whole lot into the water as it is heating up.
- Bruise the end of the lemongrass, by hitting down hard on it with the back of a knife. Add it to the water.
- Tie all the pandan leaves up with a knot in the middle. Drop them in the water.
- Add all the whole spices to the water. So that’ll be 1 small cinnamon stick, 1 small star anise, 2 cloves, 2 cardamoms and 1/2 tsp cumin seeds. Leave the water to come to a boil.
- Place the dried shrimp in a chopper and chop to a fine floss like state. Set aside.
When the water is boiling
- Tip in the rinsed rice and whatever meat you are using. Bring back to a boil.
- Reduce the heat to medium and add all the ground spices. So that’s 2 tsp salt, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric and 1/2 tsp black pepper. Stir to mix.
- Reduce the heat to low and simmer for 20-30 minutes, until the rice is all cooked and breaking up slightly. Add a little more water if it’s getting too thick, but don’t forget, we still have 1 cup of coconut milk to be added in. You can cook it for longer if you like a more uniform porridge consistency. You will need more water, the longer you cook.
- Stir in the coconut milk and ground dried shrimp, and bring back to a simmer, cooking for no more than a minute. Check seasoning, add more salt if you think it needs it.
- Serve up, garnished with the fried shallots, fresh coriander leaves, spring onions and chilli slices.
Nutrition is based on using lean minced beef, 3% fat.
- Category: Rice
- Method: Easy
- Cuisine: Singaporean and Malaysian
Keywords: bubur, porridge, ramadan