Bubur Lambuk

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well. Prepare the aromatics: finely slice the shallot, chop the garlic, julienne the ginger, bruise and finely slice the lemongrass, remove the veins from the kaffir lime leaves and slice them very finely, then dice the carrot and celery. This small, even cutting helps the porridge cook quickly and taste balanced.

   120 g jasmine rice, rinsed80 g shallot, finely sliced10 g garlic, finely chopped15 g ginger, finely julienned1 stalk (20 g) lemongrass stalk, white part only, bruised and finely sliced2 leaves (1 g) kaffir lime leaves, central vein removed and finely sliced60 g carrot, finely diced40 g celery stalk, finely diced
2. 2

   Heat the neutral oil in a medium pot over medium heat. Add the shallot and cook for 2-3 minutes until softened and lightly golden. Stir in the garlic, ginger, lemongrass, and kaffir lime leaves; cook for 1-2 minutes until fragrant. Keep the heat moderate so the garlic does not brown too fast or turn bitter.

   15 ml neutral oil80 g shallot, finely sliced10 g garlic, finely chopped15 g ginger, finely julienned1 stalk (20 g) lemongrass stalk, white part only, bruised and finely sliced2 leaves (1 g) kaffir lime leaves, central vein removed and finely sliced
3. 3

   Add the rinsed rice and stir for about 30 seconds to coat it in the aromatic oil. Pour in the water and thin coconut milk, then add the salt and white pepper. Bring to a gentle boil, stirring once or twice to prevent the rice from sticking to the base.

   120 g jasmine rice, rinsed700 ml water300 ml thin coconut milk5 g salt1 g white pepper
4. 4

   Lower the heat to maintain a gentle simmer. Cook uncovered for 20 minutes, stirring every few minutes and scraping the bottom of the pot. The rice should begin to break down and the porridge should look creamy but still a little loose; if it thickens too quickly, add a splash of water.

   700 ml water
5. 5

   Stir in the diced carrot and celery, and continue simmering for 6-8 minutes until the vegetables are tender and the porridge reaches a soft, spoonable consistency. Bubur lambuk should be silky and flowing rather than stiff; it will thicken a little more as it stands.

   60 g carrot, finely diced40 g celery stalk, finely diced
6. 6

   Turn off the heat and let the porridge stand for 3 minutes. Stir in most of the coriander leaves, spring onion, and the lime juice. Taste and adjust seasoning if needed.

   10 g coriander leaves, roughly chopped15 g spring onion, finely sliced10 ml lime juice
7. 7

   Ladle into warm bowls and scatter over the remaining coriander and spring onion. Serve immediately while hot and creamy.

   10 g coriander leaves, roughly chopped15 g spring onion, finely sliced

Origin & History

Bubur lambuk is a savory rice porridge strongly associated with Ramadan in Malaysia, where it is often cooked in large communal pots and distributed at mosques for iftar. The dish has many regional variations, but it commonly features rice simmered until creamy with aromatic herbs, spices, and coconut-rich flavours. Its comforting texture and gentle seasoning make it a beloved home and community food.