• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g (1 cup) rice, washed and drained
  • 1 litre chicken stock
  • 50g chicken fillet, shredded
  • 80g prawns, shelled
  • (A)
  • 1 tsp fenugreek
  • 2 cm knob young ginger, shredded
  • 1 stalk lemongrass, smashed
  • 2 cm piece cinnamon stick
  • 4 cloves
  • 100ml coconut milk
  • Seasoning
  • Salt to taste
  • Dash of pepper
  • 1 tsp ikan bilis stock granules
  • 1 tsp chicken stock granules
  • ½ tsp sugar or to taste
  • Garnishing
  • 2 tbsp chopped spring onion
  • 1 red chilli, sliced
  • 2 tbsp deep-fried ikan bilis


  1. Combine chicken stock and rice in a casserole and cook over a gentle low heat for 15 minutes.
  2. Add ingredients (A) and continue to cook for a further 10 minutes or until the porridge is fragrant. Put in chicken and prawns and bring to a simmering boil.
  3. Add seasoning to taste and pour in coconut milk.
  4. Once the porridge comes to a quick boil, turn off the heat and dish out.
  5. Serve with garnishing.

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2 thoughts on “Malay Style Bubur”

  1. t andronicus - December 4, 2015 at 9:34 am

    Wow, we tried your recipe and it was fantastic. We did find that around 200g of rice were needed to achieve a good consistency.

    Thanks for your recipe.

  2. Nadiah - July 23, 2023 at 12:37 am

    I made this today and it might become one of my go-to porridge recipes. Next time I won’t include fenugreek tho bc it actually made the porridge real bitter and I had to put in a heck load of vegetables to get the taste out. I put corn and carrots, and chinese parsley and it lessen somewhat. thank you for the recipe!


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