Bubur lambuk is a flavourful and hearty rice porridge that is often prepared during Ramadan. It is prepared with a variety of spices and ingredients, creating a comforting and nourishing dish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Soaking Time | 30 minutes |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Easy |
| Calories | 507 |
| Fat | 24.6g |
| Saturates | 14.1g |
| Protein | 17.7g |
| Carbs | 56.8g |
| Sugars | 5.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the rice until the water runs clear then soak in cold water for 30 minutes.
Rinse the rice until the water runs clear then soak in cold water for 30 minutes.
Dice the chicken. Bruise the lemongrass. Finely slice and julienne the ginger. Mince the garlic. Finely dice 1 onion.
Dice the chicken. Bruise the lemongrass. Finely slice and julienne the ginger. Mince the garlic. Finely dice 1 onion.
Heat 2 tbsp of oil in a large pot over a medium-sized heat. Add the cinnamon stick, cardamom pods, cloves and star anise. Sauté for a minute until fragrant. Add the ginger, garlic and onion. Sauté until the onions are translucent. Add the diced chicken to the pot and cook until it turns brown. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices. Pour in the water and coconut milk. Add the lemongrass stalks and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approx. 30-40 minutes, or until the rice is fully cooked and the porridge has a creamy consistency.
Heat 2 tbsp of oil in a large pot over a medium-sized heat. Add the cinnamon stick, cardamom pods, cloves and star anise. Sauté for a minute until fragrant. Add the ginger, garlic and onion. Sauté until the onions are translucent. Add the diced chicken to the pot and cook until it turns brown. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices. Pour in the water and coconut milk. Add the lemongrass stalks and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approx. 30-40 minutes, or until the rice is fully cooked and the porridge has a creamy consistency.
Meanwhile, finely slice the onion. Heat 500ml oil in a small pot. Fry the onion until golden and crisp. This can be done in batches. Season with the salt.
Meanwhile, finely slice the onion. Heat 500ml oil in a small pot. Fry the onion until golden and crisp. This can be done in batches. Season with the salt.
Remove the lemongrass stalks, cinnamon stick, cardamom pods, cloves and star anise from the porridge.
Remove the lemongrass stalks, cinnamon stick, cardamom pods, cloves and star anise from the porridge.
Serve the bubur lambuk hot, topped with fresh coriander leaves and crispy onion.
Serve the bubur lambuk hot, topped with fresh coriander leaves and crispy onion.
