Savory rice porridge is an Asian dish also known as bubur lambuk. It contains beef, chicken, seafood and flavorful spices. This recipe is a comforting meal in itself. It can be eaten any time of the day especially during rainy days.
1 cup uncooked rice
10 cups water
1 cinnamon stick
1 star anise pod
4 cloves garlic, minced
1 1/4 inch knob fresh ginger, peeled and bruised
150g lean beef, minced or sliced thinly
100g boneless chicken, diced
150g fresh medium prawns, peeled, deveined and chopped
3/4 cup thick coconut milk
Salt and freshly ground pepper to taste
6 shallots, chopped
2 tablespoons vegetable oil
1 spring onion, sliced for garnish
Heat the oil in a small frying pan or skillet over medium heat. Fry the shallots for 2-3 minutes or until they are golden brown. Transfer them to a plate lined with paper towels to drain the excess oil. Set them aside.
Place the oil used for the shallots in a large pot or Dutch oven over medium heat. Sautee the garlic, ginger, cinnamon stick and anise in the pot for 2 minutes or until they become fragrant. Â Add the beef into the pot and stir-fry it for another 3-5 minutes until lightly browned.
While frying the beef, wash the rice by rinsing it in water two to three times or until the water runs clear. Place the rice in the pot and pour in 4 cups of water. Set the heat to high and bring it to a boil. After, reduce the heat to low and let the porridge simmer for another 5-8 minutes or until the rice is very soft. Add warm water if needed.
Using a spoon, remove the anise and cinnamon stick. Discard them. Add the chicken and cook it for 5 minutes or until it becomes soft. Next, add the prawns. Allow it to cook covered for another 2 minutes or until the shrimps turn pink.
Stir the coconut milk into the porridge and season it with salt and pepper. Cover the pot for 2 minutes to allow all the flavors to infuse together. After, ladle the soup into individual bowls. Garnish them with fried shallots and spring onions before serving.
Photo Courtesy Of: Â hamron