Bubur Lambuk (Malaysian Rice Porridge)

Instructions

1. 1Rinse the 1 cup of Rice thoroughly under cold running water until the water runs clear, then drain well.
2. 2In a large heavy-bottomed pot, combine the drained 1 cup of Rice, about 450 g of Chicken or Beef (cut into 2.54 cm pieces), 8 cups of Water or Chicken Broth, 1 cup of Sweet Potato (cut into 2.54 cm cubes), 0.5 cup of Carrot (cut into 2.54 cm cubes), 1 medium Onion (chopped), 3 cloves of Garlic (minced), 1 tbsp of Ginger (grated), 1 Cinnamon Stick, and 1 piece of Star Anise.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 45 to 60 minutes. Stir the porridge every 10-15 minutes to prevent the rice from sticking to the bottom of the pot. The porridge is ready when the rice grains have softened and broken down, and the mixture has thickened to your desired consistency. You will notice the liquid has been absorbed and the mixture is creamy.
4. 4Stir in the 1 tsp of Coriander Powder, 0.5 tsp of Cumin Powder, 1 tsp of Salt, and 0.5 tsp of White Pepper until fully combined.
5. 5Carefully locate and remove the 1 Cinnamon Stick and 1 piece of Star Anise from the pot. Discard them.
6. 6Pour in the 0.5 cup of Coconut Milk and stir gently until it is fully incorporated into the porridge. This will add a creamy richness.
7. 7Serve the Bubur Lambuk hot, garnished with the 0.25 cup of chopped Green Onions.

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