Spiced Porridge (Bubur Lambuk)

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Spiced Porridge (Bubur Lambuk)



Ingredients A

Antioxidant rich, low GI Primera Red Rice – 1 cup

Water – 4 to 7 cups

Ingredients B

Oil – 6 tablespoons

Cinnamon – 1 stick

Cardamom – 3 pods

Star anise – 1, whole

Onion – 1, large, sliced

Garlic – 3 cloves, sliced or chopped finely

Ginger – 1 inch width, sliced or chopped finely

Spice powder – 1 tablespoon

Chicken – 1 cup, boneless, small pieces

Ingredients C

Carrot – 1, large, diced

Kesum leaves (daun kesum) – leaves from 4 whole stalkes or 1 cup of leaves

Turmeric leave (daun kunyit) – 1, whole

Ingredients D

Salt – to taste

Sugar (optional) – to taste



  1. Heat the oil. Stir fry cinnamon, cardamom and star anise.
  2. When they spice smell spreads, add in onion, garlic and ginger. Wait until the onion turns translucent.
  3. Then, add spice powder and stir. Next, add chicken and stir.
  4. Pour the rice and water to the stir frying mixture. Let the rice cook until soft.
  5. While waiting for the rice to cook, cook the carrot separately. Boil the carrot in a separate pot until it is soft. By cooking the carrot separately, the carrot will retain its presentable orange colour.
  6. Once the rice is soft and the porridge becomes thick, add in kesum leaves and turmeric leave. After that, add in cooked carrot. Add water if necessary.
  7. Add salt and sugar to taste.
  8. Bubur lambuk, the traditional spiced porridge is ready!

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