Bubur Lambuk (Malaysian Spiced Rice Porridge)
Serves 4
75 mins total
Try out this creamy, savory, and fragrant Bubur Lambuk, a comforting Malaysian spiced rice porridge or congee. Though it's often indulged during Ramadan, you can also enjoy this all year round.
In a pan, heat up ghee over medium heat. Once hot enough, add the spices except the cumin and coriander powder. Toast it for 1 minute before adding onions. Sauté for 3-4 minutes then add garlic. Sauté for another minute.
Add ground beef and break up any clumps. Season with a pinch of salt. Let it cook fully before adding rice and carrots. Mix well and turn off heat.
For Rice Cooker
In a rice cooker, add all the ingredients from the pan and water. Add the rest of the ingredients as well: cumin powder, coriander powder, chicken bouillon, salt, oyster sauce, coconut milk and pandan leaves (knotted together). Stir and let it cook.
Once cooked, stir everything together and adjust to taste and preferred consistency. If too thick, add more water.
For Stove Top
Make sure the first two steps are done in a pot instead of a pan and turn the heat down to medium low. Add the rest of the ingredients: water, cumin powder, coriander powder, chicken bouillon, salt, oyster sauce, coconut milk and pandan leaves (knotted together). Stir and bring to a simmer.
Once simmering, stir and cover with a lid. Let it cook for 10-15 minutes, stirring occasionally to prevent the bottom from burning. If too thick, add more water. Adjust to taste.
Serving
Serve with cilantro and fried shallots. Add chili oil if you want some heat. Enjoy!
