Rich Rice Porridge

Name: Rich Rice Porridge (Bubur Aneka)
Cuisine: Malaysian
Ingredients: Peanuts 85 g (3 oz); Dhal 100 g (3½ oz), soaked in water overnight and drained; Long grain rice 450 g (1 lb), washed and drained; Chicken breasts 2, diced; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Chicken stock cube 1, dissolved in 125 ml (4 fl oz / ½ cup) water; Carrot 1, peeled and diced; Pandan leaves 2, shredded and knotted; Pounded roasted grated or desiccated coconut (kerisik) 55 g (2 oz); Freshly ground black pepper to taste; Water as needed; Cloves 5; Shallots 6, peeled and finely chopped; Salt to taste; Star anise 2; Cardamom pods 5; Garlic 3 cloves, peeled and finely chopped; Prawns (shrimps) 200 g (7 oz), cleaned and shelled; Ghee 3 Tbsp; Cinnamon stick 2.5-cm (1-in)

Bubur Aneka

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 3 Tbsp
Garlic 3 cloves, peeled and finely chopped
Shallots

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Heat the ghee and sauté the garlic, shallots, pandan leaves, star anise, cloves, cardamom and cinnamon for a few minutes until fragrant.
Add the chicken and then the rice, dhal, peanuts and carrot.
Pour in the chicken stock, coconut milk and water. Boil until the porridge is cooked, adding more water as required.
Add the grated coconut, prawns