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Bubur Kanji Rumbi

INDONESIA

Acehnese Rice Porridge

SUBMITTED BY

Riska

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Riska’s favorite Iftar break fast meal is a style of rice porridge I’ve never tried before!

Bubur Kanji Rumbi is a beloved Indonesian rice porridge known for its rich flavors and fragrant spices. This dish, originating from Aceh, is particularly popular during Ramadan as a nutritious and comforting food for breaking the fast. Made with rice, aromatic herbs, and protein-rich ingredients, Bubur Kanji Rumbi is not just a meal but a tradition that brings families and communities together.

What is Bubur Kanji Rumbi?

Bubur Kanji Rumbi is a savory rice porridge infused with a medley of spices and herbs, setting it apart from other Indonesian porridges. It is slow-cooked to a smooth and creamy consistency, allowing the flavors of turmeric, galangal, lemongrass, and bay leaves to blend harmoniously. This dish is often prepared in large batches during Ramadan, served as an iftar meal (the evening meal to break the fast) due to its easy digestibility and nourishing qualities.

Key Ingredients of Bubur Kanji Rumbi

The depth of flavor in Bubur Kanji Rumbi comes from a carefully selected combination of ingredients, including:

  • Rice – The base of the porridge, cooked until soft and creamy.
  • Chicken or Shrimp – Provides protein and enhances the overall taste.
  • Coconut Cream – Adds a rich and slightly sweet flavor.
  • White Cardamom & Cloves – Infuse the dish with an aromatic fragrance.
  • Fried Shallots & Celery – Used as garnishes for added crunch and freshness.
  • White Pepper & Nutmeg – Give a hint of spice and complexity.

How Bubur Kanji Rumbi is Enjoyed During Ramadan

During Ramadan, Bubur Kanji Rumbi is commonly served as part of iftar, the meal that breaks the daily fast. Since fasting can be physically demanding, consuming a warm, flavorful, and easy-to-digest dish like this porridge helps restore energy levels gently. The porridge is often accompanied by light side dishes, such as dates and refreshing drinks, before moving on to a larger meal.

In Aceh, it is a tradition for mosques and community kitchens to prepare Bubur Kanji Rumbi in large pots, distributing it to fasting individuals. This communal sharing reinforces the spirit of togetherness and charity, which are core values of Ramadan.

The cooking process involves simmering rice in a flavorful broth until it reaches a thick consistency. Separately, spices and herbs are sautéed to release their fragrance before being added to the porridge. Shredded chicken or shrimp is incorporated for additional protein, and the dish is completed with crispy fried shallots, chopped celery, and a squeeze of lime juice for a refreshing finish.

Why Bubur Kanji Rumbi is a Must-Try

Bubur Kanji Rumbi is not just a delicious dish but also a nourishing one. The combination of turmeric, galangal, and lemongrass offers numerous health benefits, including anti-inflammatory properties and digestive support. Its creamy consistency makes it easy on the stomach, making it an ideal choice after a long day of fasting.

Moreover, the cultural significance of Bubur Kanji Rumbi adds to its appeal. It is a dish that brings families and communities together, reinforcing the essence of Ramadan—gratitude, sharing, and togetherness.

Bubur Kanji Rumbi is more than just an Indonesian porridge; it is a symbol of warmth, tradition, and community, especially during Ramadan. Whether you are experiencing Indonesian cuisine for the first time or looking for a comforting dish to enjoy during iftar, this flavorful and nourishing porridge is a perfect choice.

Bubur Kanji Rumbi

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Ingredients
  

  • ½ cup rice
  • 300 ml water (or until the rice is fully submerged)
  • 100 ml coconut cream
  • 150 g chicken, beef, or shrimp cut into small chunks
  • 100 g potato diced, optional
  • 100 g carrot diced, optional
  • 3 small Asian shallots (or 1 large shallot) thinly sliced
  • 1 clove garlic finely chopped
  • 5 stalks Chinese celery finely chopped
  • 1 scallion finely chopped
  • 5 cloves
  • 2 pods white cardamom
  • 1 star anise
  • 1 cinnamon stick
  • salt to taste
  • MSG to taste, optional
  • neutral oil

Blended spices (mix in a blender with a bit of water)

  • 7 small Asian shallots or 2 large ones
  • 3 cloves garlic
  • 3 tsp coriander powder
  • ½ Tbsp white pepper
  • 1 tsp nutmeg powder
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 3 cm ginger

Instructions
 

  • Heat up a pot with 1 tsp of oil, sautee in sliced shallots, chopped garlic, clove, white cardamom, star anise and cinnamon until fragrant, followed by the blended spices until it’s fragrant.
  • Mix in the rice, carrots, potatoes, and water in the pan and cook on low heat until the rice thickens into porridge. Add more water as necessary. Don’t forget to stir the pot occasionally to prevent rice from sticking to the bottom.
  • Once the rice started to thickened, mix in the chicken, beef, or shrimp, and coconut cream. Add salt and MSG to taste. Can add more pepper if necessary. Cook until protein has cooked through.
  • Mix in the chopped scallion and Chinese celery.
  • Cook until it thickens, remove whole spices and serve!
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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