- 1 cup long-grain white rice (such as jasmine)
- 1 bay leaf
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk of celery, finely chopped
- 1 tsp fresh ginger, grated
- Pinch of white pepper (optional)
- 2 cups chicken or vegetable stock
- 1 green onion, finely sliced
- 1/4 cup cooked chicken (such as leftover rotisserie chicken), shredded
- 1/4 cup chopped bok choy (or frozen peas)
- Salt, to taste
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
A pot of bubur simmering away on the stove evokes feelings of comfort for me. Indonesian rice porridge is a staple, usually eaten at breakfast, but makes a great easy weeknight meal or late night supper. The porridge itself is mild and but flavourful and lends well to personalization, such as adding frozen peas or my personal fave, chopped bok choy. This recipe is simple and uses minimal ingredients. Flourish your bowl of bubur with the traditional garnishes: fried tofu, green onions, crispy shallots, kecap manis and sambal oelek.
- In a large pot, combine the rice, bay leaf, onion, carrot, celery, and ginger with 2 cups of water and bring to a boil over high heat. Reduce heat to medium-high and continue to boil, stirring occasionally. When water has reduced by half (the rice will still look uncooked), add the stock, continue to boil and stir occasionally.
- Rice grains will begin to break down after about 15 to 20 minutes and the mixture will thicken. Add chicken, green onion, and bok choy (or your favourite vegetable), allow to simmer for 5 to 7 minutes. Season with salt, to taste.
- Garnish with your choice of: fried tofu, sliced green onions, fresh cilantro, crispy fried shallots, sambal oelek and kecap manis