Bubur Lambuk with Lentils

Ingredients

• 1 cup Rice
• 0.5 cup Red Lentils
• 2 cups Coconut Milk
• 4 cups Vegetable Broth
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 0.25 cup Cilantro

Instructions

1. 1Measure 1 cup of Rice and 0.5 cup of Red Lentils into a fine-mesh sieve. Rinse them under cool running water until the water runs clear. Set aside to drain.
2. 2Peel and finely chop the medium Onion. Peel and mince the 3 cloves of Garlic. Peel and finely grate the 1 inch of Ginger. Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic and grated ginger to the pot with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Add the 1 teaspoon of Cumin Powder, 1 teaspoon of Coriander Powder, and 0.5 teaspoon of Turmeric Powder. Stir for 30 seconds until the spices are fragrant.
4. 4Add the rinsed 1 cup of Rice and 0.5 cup of Red Lentils to the pot. Stir to coat them with the spices and aromatics. Pour in the 2 cups of Coconut Milk and 4 cups of Vegetable Broth. Stir everything together.
5. 5Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. The porridge is done when the rice and lentils are very soft and have broken down, and the mixture has thickened to a porridge-like consistency. You should hear gentle bubbling sounds.
6. 6Stir in the 1 teaspoon of Salt. Taste and add more salt if needed.
7. 7Ladle the Bubur Lambuk into serving bowls. Garnish with 0.25 cup of fresh Cilantro before serving.

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