Vegetarian Rice Porridge

Ingredients(for 1 medium bowl (approx. 300ml))

• 1/2 cup White rice (beras)
• 4 cups Water (air)
• 1/2 cup, diced Carrot (lobak merah)
• 1/2 cup, diced Pumpkin (labu)
• 1/3 cup, sliced Shiitake mushroom (cendawan shiitake)
• 1 leaf, tied in a knot Pandan leaf (daun pandan)
• 1 stalk, smashed Lemongrass (serai)
• 1-inch piece, sliced Ginger (halia)
• 2 stalks, chopped Spring onion (daun bawang)
• 1 tbsp Light soy sauce (kicap cair) - optional
• 2 tbsp Fried shallots (bawang goreng) - optional
• 1/2 tsp Salt (garam)
• 1/4 tsp White pepper (lada putih)

Instructions

1. 1

   Rinse the white rice (beras) thoroughly under running water until the water runs clear. Drain well.

   2 minutes

   Rinsing removes excess starch and prevents stickiness.

2. 2

   In a medium pot, add the rice, water, pandan leaf (daun pandan), lemongrass (serai), and ginger (halia). Bring to a boil over medium heat.

   5 minutes

   Tying the pandan leaf enhances aroma and is easy to remove later.

3. 3

   Reduce to a simmer. Add carrot (lobak merah), pumpkin (labu), and shiitake mushroom (cendawan shiitake). Stir occasionally.

   10 minutes

   Cut vegetables into small cubes for faster cooking.

4. 4

   Continue simmering until the rice is soft and the porridge thickens. Add extra water if needed for desired consistency.

   10 minutes

   Stir regularly to prevent sticking.