Bubur Lambuk with Fragrant Spices

Ingredients

• 1 cup (200g) rice 1 cup (200g) rice
• 500ml (2 cups) water 500ml (2 cups) water
• 500ml (2 cups) chicken or beef broth 500ml (2 cups) chicken or beef broth
• 250g ground chicken or beef 250g ground chicken or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1/2 cup peas 1/2 cup peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cinnamon sticks 2 cinnamon sticks
• 2 star anise 2 star anise
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fried shallots, chopped cilantro, and lime wedges for garnish Fried shallots, chopped cilantro, and lime wedges for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the cinnamon sticks, star anise, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent.
4. 4.
   Add the ground chicken or beef to the pot and cook until browned.
5. 5.
   Stir in the ground turmeric, coriander, and cumin. Cook for another minute.
6. 6.
   Add the diced carrot and peas to the pot. Cook for a few minutes until the vegetables start to soften.
7. 7.
   Pour in the water and chicken or beef broth. Bring to a boil.
8. 8.
   Add the rinsed rice to the pot and stir well. Reduce the heat to low and cover the pot.
9. 9.
   Simmer for about 30-40 minutes, or until the rice is cooked and the porridge reaches the desired consistency. Stir occasionally to prevent sticking.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Serve the Bubur Lambuk hot, garnished with fried shallots, chopped cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Rice — Rinse the rice well to remove excess starch before cooking to ensure a fluffy texture.
• Ground chicken or beef — Make sure to cook the meat thoroughly until browned to enhance the flavor of the dish.
• Spices — Toasting the whole spices before adding them to the pot will intensify their aroma and flavor.

Tips & Tricks

• For a richer flavor, you can substitute the water with coconut milk.
• Customize the dish by adding other vegetables like corn or green beans.
• Adjust the spiciness by adding chili flakes or fresh chili peppers.
• To save time, you can use pre-cooked rice or leftover rice.
• Serve the Bubur Lambuk with a side of sambal or pickled vegetables for an extra kick of flavor.

Serving advice

Serve the Bubur Lambuk hot in individual bowls. Garnish each bowl with a generous sprinkle of fried shallots, chopped cilantro, and a squeeze of lime juice. Accompany it with a side of sambal or pickled vegetables for added flavor.

Presentation advice

To enhance the presentation, you can place a cinnamon stick or star anise on top of each bowl of Bubur Lambuk. Serve it on a wooden platter or tray for a rustic touch.