bubur

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.

Bubur Lambuk, a lightly spiced Rice Porridge from Singapore and Malaysia

water

Basmati rice (or any long grain rice)

60 g dried shrimp ((udang kering))

meat

250 ml half strength coconut milk

onion ((bawang besar))

garlic ((bawang putih))

2.5 cm ginger ((halia))

lemongrass

pandan leaf (optional)

cinnamon stick ((kayu manis))

star anise ((bunga lawang))

((bunga cengkih))

cardamoms ((buah pelaga))

tsp whole cumin seeds ((jintan manis))

tsp salt

tsp ground coriander ((serbuk ketumbar))

tsp ground cumin ((serbuk jintan manis))

tsp ground turmeric ((kunyit))

tsp black pepper ((serbuk lada hitam))

coriander leaves (cilantro (daun ketumbar))

crispy shallots

chopped spring onions (scallions (daun bawang))

chopped fresh red or green chillies OR chilli flakes

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.

Boil the water with spices and aromatics

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.

When the water is boiling

This is a super easy and quick way to make basic creamy and smooth Chinese rice congee (jook) using leftover cooked rice. It can be cooked on the stove or rice cooker.

Easy and Quick Chinese Rice Congee (with Leftover Cooked Rice)

rice rice will work))

chicken broth (or use water)

Season with salt to your taste

Century eggs

pork/chicken/beef

fish slices

Firm tofu cubes

ginger

green onion (finely chopped)

sesame oil

you tiao

Put 1 cup of cooked rice in a blender. Pour 2 cups of broth/water in the blender and blend until the rice grain is broken and smooth

Pour the blended rice mixture into a heavy-bottom pot. Bring it to a boil and then lower the heat to medium-low

Continue to cook over medium-low heat until it reaches the consistency you like, it will take roughly about 5 minutes of cooking time. If you want to add protein like pork, chicken, fish, century eggs etc, add it here and continue to cook until the it&#039;s cooked/heated through

Cooking on the stove:

Pour the blended rice mixture into the inner pot of rice cooker. Close the lid and press &quot;quick cook&quot;. You don&#039;t need a porridge setting because this will cook much quicker because the rice is already all broken up

If you want to add a protein like pork, chicken, fish, century eggs etc, add it after the congee is done cooking and the rice cooker has switched to &quot;keep warm&quot;. Add the protein, give it a stir and close the lid back and the &quot;keep warm&quot; will gently cook the protein, give it about 5 minutes or so or until the protein (if raw) cooked through

Cooking in the rice cooker:

https://content.jwplatform.com/videos/sX6eRcRR.mp4

This is a super easy and quick way to make creamy and smooth Chinese rice congee (jook) using leftover cooked rice. You can cook it on the stove or rice cooker.

Top 2 bubur recipes from across the web

The most viewed bubur recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bubur Lambuk, a lightly spiced Rice...

Easy and Quick Chinese Rice Congee ...

Top 2 bubur recipes from across the web

The most viewed bubur recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bubur Lambuk, a lightly spiced Rice...

Easy and Quick Chinese Rice Congee ...

The most viewed bubur recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine