Bubur Lambuk (Savoury Rice Porridge)

Instructions

1. 1Rinse the 1 cup of Rice thoroughly under cold water until the water runs clear, then set it aside.
2. 2Finely chop the 1 medium Onion, mince the 3 cloves Garlic, and grate the 2.54 cm Ginger. Place a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the chopped onion, minced garlic, and grated ginger to the dry pot and sauté for 3-5 minutes, stirring constantly, until they are fragrant and slightly softened.
3. 3Cut the 200 g Chicken Breast into bite-sized pieces. Add the chicken pieces, the 1 small Cinnamon Stick, and the 1 piece Star Anise to the pot with the aromatics. Cook for 3-4 minutes, stirring, until the chicken is no longer pink on the outside.
4. 4Add the rinsed 1 cup of Rice and the 6 cups of Water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-55 minutes, stirring every 10 minutes to prevent sticking, until the rice is very soft and has broken down into a porridge consistency.
5. 5Pour in the 2 cups of Coconut Milk, add the 1 tsp of Salt and the 1/2 tsp of Pepper. Stir well to combine. Continue to simmer gently, uncovered, for another 15-20 minutes, stirring more frequently, until the porridge has thickened to your desired creamy consistency. The porridge is ready when it coats the back of a spoon.
6. 6Remove the cinnamon stick and star anise from the porridge before serving. Serve the Bubur Lambuk hot.

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