Bubur Lambuk (Savory Rice Porridge)

Ingredients

• 1 cup Long-grain rice
• 6 cups Chicken broth
• 1 cup Coconut milk
• 1 cup Chicken
• 1/2 cup Carrot
• 1/2 cup Green beans
• 1/2 medium Onion
• 1 inch Ginger
• 2 cloves Garlic
• 1 small Cinnamon stick
• 1 whole Star anise
• 2 whole Cardamom pods
• 1/2 tsp Salt
• 1/4 tsp White pepper
• 2 tbsp Fried shallots

Instructions

1. 1Measure 1 cup of long-grain rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2Prepare your aromatics: Peel and finely mince the 1/2 medium onion. Peel and finely mince the 1 inch of ginger. Peel and finely mince the 2 cloves of garlic. Chop the 1/2 cup of carrot into 1/4-inch pieces. Trim and chop the 1/2 cup of green beans into 1/4-inch pieces.
3. 3In a large, heavy-bottomed pot (at least 6-quart capacity), combine the rinsed 1 cup of long-grain rice, 6 cups of chicken broth, 1 cup of coconut milk, 1 cup of chicken, the prepared onion, ginger, garlic, chopped carrot, chopped green beans, 1 small cinnamon stick, 1 whole star anise, and 2 whole cardamom pods.
4. 4Place 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, and let it simmer gently for 45 to 60 minutes. Stir occasionally to prevent sticking.
5. 5Check the porridge for doneness: The rice should be very tender and easily mashed, and the porridge should have a thick, creamy consistency. If it is too thick, you can add a little more chicken broth or water (not listed, so skip this instruction).
6. 6Once the rice is cooked and the porridge has thickened to your liking, remove the cinnamon stick, star anise, and cardamom pods. Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of white pepper until fully combined.
7. 7Ladle the hot Bubur Lambuk into serving bowls. Garnish each serving with 2 tablespoons of fried shallots before serving.

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