Bubur Lambuk (Dairy & Nut Free)

Instructions

1. 1Measure the 1 cup of Rice into a fine-mesh sieve and rinse it under cool running water until the water runs clear. Set aside.
2. 2Prepare your aromatics: Peel and finely chop the large Onion. Peel and mince the 4 cloves Garlic. Peel and mince the 5.08 cm Ginger. Set these aside separately.
3. 3Place a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the diced about 450 g Beef to the hot pot. Cook the beef, stirring occasionally, until it is browned on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside, leaving any rendered fat in the pot.
4. 4Reduce the heat to medium (176.7°C / 175°C). Add the chopped large Onion, minced 4 cloves Garlic, and minced 5.08 cm Ginger to the pot. Cook, stirring frequently, until the aromatics are softened and fragrant, about 5-8 minutes. Do not let them burn.
5. 5Return the browned about 450 g Beef to the pot with the softened aromatics. Add the 1 stick Cinnamon Stick, 2 pieces Star Anise, and 4 pods Cardamom Pods. Stir everything together and cook for 2 minutes, allowing the spices to become fragrant.
6. 6Add the rinsed 1 cup Rice to the pot and stir to coat it with the beef and aromatics. Pour in the 8 cups Chicken Broth. Increase the heat to high and bring the mixture to a rolling boil.
7. 7Once boiling, immediately reduce the heat to low (93.33°C / 95°C). Cover the pot and let it simmer gently for 1.5 hours (90 minutes). Stir the porridge every 15-20 minutes to prevent it from sticking to the bottom of the pot and ensure it cooks evenly. The rice should be completely tender and the porridge should be thick and creamy. If it becomes too thick, you can add a little more chicken broth or water.
8. 8Remove the cinnamon stick, star anise, and cardamom pods from the pot. Stir in the 1 tsp Salt and 1/2 tsp Pepper. Taste and add more salt or pepper if needed.
9. 9Ladle the Bubur Lambuk into serving bowls. Garnish generously with the 1/4 cup Fresh Cilantro and the 2 stalks Scallions, which should be thinly sliced.

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