This recipe was first published in Flavours magazine.
Place the rice, dhal, beef or chicken, ginger and lemongrass in a slow cooker. Add in water or stock, and santan sawit, and season with salt and pepper.
Cook until the rice is soft and meat tender, adding water if necessary.
When the rice is soft, heat 2 tablespoons red palm oil in a small pan. Sauté the shallots, cinnamon, cardamoms and cloves until fragrant and lightly browned. Pour the mixture into the porridge and continue to cook for 15 minutes or so. Adjust seasoning if necessary.
Garnish just before serving.
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