Bubur Nasi

Ingredients(for 1 medium bowl (about 350 ml))

• 1/2 cup Jasmine rice (Beras wangi)
• 4 cups Water (Filtered)
• 1 leaf, tied into a knot Pandan leaf (Daun pandan)
• 1 stalk, bruised Lemongrass (Serai)
• 1/2 medium, diced Carrot - optional
• 3 slices Ginger (Halia)
• 2 stalks, sliced Spring onion (Daun bawang)
• 2 tbsp Fried shallots (Bawang goreng) - optional
• 1 tbsp Soy sauce (Kicap masin or kicap manis) - optional
• 1/2 tsp Salt (To taste)
• 1/4 tsp White pepper (Lada putih) - optional

Instructions

1. 1

   Rinse the jasmine rice thoroughly until the water runs clear to remove excess starch.

   2 minutes

   Proper rinsing ensures a smooth, non-sticky porridge texture.

2. 2

   In a large pot, combine rinsed rice, water, pandan leaf, lemongrass, and ginger slices. Bring to a boil over medium-high heat.

   5 minutes

   Use a sturdy pot to prevent sticking at the base.

3. 3

   Once boiling, reduce to low heat and simmer uncovered, stirring occasionally to prevent the rice from sticking.

   15 minutes

   Stirring often creates a creamy consistency.

4. 4

   Add diced carrots and continue to simmer until rice is soft and the porridge reaches your preferred thickness.

   8 minutes

   Add more water if you prefer a thinner porridge.