Bubur Lambuk (Savoury Rice Porridge)

Ingredients

• 1 cup Jasmine Rice
• 6 cups Chicken Broth
• 1 cup Coconut Milk
• about 225 g Ground Chicken
• 2.54 cm Ginger
• 2 cloves Garlic
• 1/2 medium Onion
• 2 tablespoons Coriander
• 2 tablespoons Fried Shallots
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare Ingredients: Rinse the 1 cup of Jasmine Rice under cold water until the water runs clear. Peel and finely mince the 2.54 cm of Ginger and the 2 cloves of Garlic. Peel and finely dice the 1/2 medium Onion into 0.635 cm pieces. Chop the 2 tablespoons of Coriander.
2. 2Combine in Pot: In a large heavy-bottomed pot (such as a 6-quart Dutch oven), combine the rinsed 1 cup of Jasmine Rice, 6 cups of Chicken Broth, 1 cup of Coconut Milk, about 225 g of Ground Chicken, the minced 2.54 cm of Ginger, the minced 2 cloves of Garlic, and the diced 1/2 medium Onion.
3. 3Bring to a Boil: Place the pot over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Bring the mixture to a full rolling boil, which should take about 5-10 minutes.
4. 4Simmer and Cook: Reduce the heat to low (approximately 93.33-107.2°C / 95-107°C) to maintain a gentle simmer. Cook for 40-45 minutes, stirring every 5-7 minutes to prevent sticking, until the rice is very soft and has broken down, the porridge is creamy, and the ground chicken is fully cooked (reaching an internal temperature of 74°C / 74°C).
5. 5Season and Serve: Stir the 1 teaspoon of Salt and 1/2 teaspoon of Pepper into the porridge. Ladle the Bubur Lambuk into serving bowls, then garnish each serving with the chopped 2 tablespoons of Coriander and 2 tablespoons of Fried Shallots before serving.

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