Bubur Lambak

Ramadan Bubur Lambak

Recipe Type: Breakfast

Cuisine: Malaysian

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 4 cups

This recipe is a Malaysian porridge made with rice and herbs and spices. Another name is congee which the Chinese use. It's so gentle on the stomach and something my mother would make if anyone was feeling poorly to help you get better.

Ingredients

• ½ cup / 100g white rice (rinse and clean)

• 1 cup cooked chicken meat (shredded)

• 1/2 onion (chopped)

• 2 cloves garlic (chopped)

• 1 inch piece ginger (chopped)

• 1 lemongrass stalk bruised

• 1 pandan leaf tied in a knot

• 2 star anise

• 1 x cinnamon stick

• 5 cardamom pods

• ½ tsp ground coriander

• 2 tbsp ghee

• 1500ml water (or chicken stock)

• Serve with:

• 2 tbsp coconut milk

• salt and pepper to taste

• sprinkle dried shallots

• sprinkle spring onions

• 1 red chilli sliced

Instructions

1. Using a large saucepan, heat the ghee and add the onions, garlic, ginger, star anise, cinnamon stick, cardamom pods, and ground coriander

2. Cook for 2 minutes until it smells amazing and the onions have softened

3. Add the rice, stock or water, lemon grass, pandan leaf and bring to the boil

4. Turn heat down and leave to simmer for about an hour or until the rice has turned into porridge consistency.

5. Once cooked, just season with salt and pepper to taste, add the shredded chicken, and coconut milk just before serving. Spoon into bowls and sprinkle on top the crispy shallots, spring onions and chili.