Bubur Lambuk (Malaysian spiced rice porridge)
A fragrant Malaysian rice porridge, rich with coconut milk and spices, traditionally shared during Ramadan to gently break the fast.
- prepare
- cook
- 5 servings
This Malay dish, which translates to "spiced rice porridge" or "aromatic savoury porridge", is woven into Ramadan traditions. Made with rice simmered gently with meat, coconut milk and a fragrant blend of spices, it is soothing and easy to digest after a day of fasting.
While its origins are contested, legend has it that Kuala Lumpur's oldest mosque - Masjid Jamek Kampung Baru - may have started the Ramadan tradition of sharing this dish, so that even the poorest were able to eat a good meal when they broke their fast.
Auckland-based couple Habib Ali and Syahida Hizul — co-founders of Malaysian eatery The Komunal Café — recall queues forming outside mosques across Malaysia in anticipation of a bowl. Hizul learned this recipe from her mother, carrying forward the tradition.
Ingredients
- 500g rice
- 2 tsp fenugreek seeds
- 2 pandan leaves
- 1/2 tbsp fennel powder
- 2 Tbsp ghee
- 1 large onion, thinly sliced
- 8-10 shallots, thinly sliced
- 7 cloves garlic, thinly sliced
- 1/4 cup cooking oil
- 200g meat, finely chopped (optional)
- 2 Tbsp young ginger paste (or fresh ginger thinly sliced and blended until smooth)
- 40g dried shrimp
- 4-5 litres water
- Salt to taste
- 1/2 Tbsp black pepper powder
- Seasoning powder (optional)
- 200g thick coconut milk or 1 small box of instant coconut milk
- For garnish: Coriander leaves, spring onions, fried shallots
- Four-spice blend ingredients: 2 cinnamon sticks, 4 star anise, 5 cloves, 5 cardamom pods
Instructions
- Soak the dried shrimp for about 5 minutes, then blend it coarsely.
- Heat cooking oil and ghee in a pot. Add onions, four-spice blend, and fenugreek seeds. Sauté until fragrant.
- Add pandan leaves, fennel powder, and chopped meat. Brown the meat properly by sautéing it until all its moisture evaporates. This enhances the flavour and aroma.
- Stir in the blended ginger and dried shrimp. Tip: Use young ginger for a better taste. It has a milder flavour and a soft texture, making it pleasant even if bitten into.
- Pour in 1 jug of water and add the rice. Cook until the rice softens.
- Add more water and continue cooking until the rice breaks down into a porridge consistency.
- Season with salt and black pepper powder.
- Add coconut milk and stir for about 20 minutes over medium heat. Cook until the porridge becomes glossy. The key sign is when the coconut milk separates and releases oil. If there are still tiny white bubbles floating, it means it's not ready yet.
- Garnish with spring onions and fried shallots before serving.
