Bubur Lambuk (Indonesian Porridge)
Bubur Lambuk is a comforting spiced rice porridge often shared at mosques during Ramadan. It’s warm, gentle, and surprisingly filling.
Serves: 4–6 people
Time: 45–60 minutes
Ingredients
Base
1 cup rice (jasmine or long-grain), rinsed
8–10 cups water or chicken stock (start with 8, add more as needed)
Aromatics
2 tbsp oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp grated ginger
1 stalk lemongrass, bruised (optional but very authentic)
2 pandan leaves (optional)
Protein
250–300g minced beef/chicken or shredded cooked chicken
(You can also make it vegetarian—see tip at the end.)
Spices (simple, tasty)
1 tsp turmeric
1 tsp ground coriander
1 tsp cumin
½ tsp black pepper
1–1½ tsp salt (adjust to taste)
Finish + toppings
200 ml coconut milk (optional but common)
Handful chopped coriander/spring onion
Fried shallots (for topping)
Lime wedges (optional)
Step-by-step
1) Start the flavour base
Heat oil in a large pot on medium heat.
Add onion and cook 5–6 minutes until soft.
Add garlic + ginger and cook 30 seconds.
Add turmeric, cumin, coriander, pepper, and salt. Stir 30 seconds to toast the spices.
2) Cook the meat (optional but classic)
Add minced meat and cook 5–7 minutes until browned.
If using shredded cooked chicken, add it later in step 4.
3) Add rice + liquid
Add rinsed rice and stir for 1 minute so it’s coated in the spices.
Pour in 8 cups stock/water.
Add lemongrass and pandan leaves (if using).
Bring to a boil, then reduce to a steady simmer.
4) Simmer into porridge (stir often!)
Simmer 30–40 minutes, stirring regularly so it doesn’t stick.
As the rice breaks down, the porridge thickens—add more water/stock if needed.
If using shredded cooked chicken, stir it in now and simmer 5 minutes.
(Texture rule: it should be spoonable and creamy, not stiff.)
5) Finish it (creamy and fragrant)
Optional: stir in coconut milk and simmer 2–3 minutes (don’t boil hard).
Taste and adjust salt/pepper.
Serving ideas
Ladle into bowls.
Top with chopped herbs + fried shallots.
Optional squeeze of lime.