Gluten-Free Bubur Lambuk (Savoury Rice Porridge)

Ingredients

• 1 cup White Rice
• 4 cups Coconut Milk
• 2 cups Chicken Broth
• 1 cup Chicken, shredded
• 1/4 cup Dried Shrimp
• 1 piece Onion, chopped
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Fresh Coriander, chopped
• 2 tablespoons Fried Shallots

Instructions

1. 1Measure 1 cup of white rice and rinse it thoroughly under cold running water until the water runs clear. Set aside.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of white rice, 4 cups of coconut milk, and 2 cups of chicken broth. Add the 1 cup of shredded chicken, 1/4 cup of dried shrimp (ensure they have been soaked if needed, as per standard practice for dried shrimp), 1 piece of onion, chopped, 1 tablespoon of ginger, minced, and 2 cloves of garlic, minced.
3. 3Add the 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, and 1/4 teaspoon of pepper to the pot. Stir everything together until well combined.
4. 4Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes. Stir occasionally, making sure to scrape the bottom of the pot, to prevent the rice from sticking and ensure even cooking.
5. 5After 60 minutes, the rice should be fully cooked and the porridge should have thickened to a creamy consistency. You can test for doneness by tasting a small amount; it should be soft and tender. If it seems too thick, you can add a little more chicken broth or coconut milk, a tablespoon at a time, until you reach your desired consistency.
6. 6Taste the bubur lambuk and adjust the seasoning if necessary, adding more salt or pepper as needed. Stir in the 2 tablespoons of fresh coriander, chopped.
7. 7Ladle the hot bubur lambuk into serving bowls. Garnish generously with 2 tablespoons of fried shallots before serving.

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