Vegetarian Bubur Ayam (Indonesian Chicken Porridge)

Experience a delightful twist on an Indonesian classic with this Vegetarian Bubur Ayam, a flavorful and comforting rice porridge that's perfect for any meal of the day. This plant-based version swaps chicken for crispy, golden tofu, while a rich base of jasmine rice simmered in vegetable broth and creamy coconut milk delivers the signature velvety texture. Infused with aromatic ginger, garlic, and turmeric, this porridge is layered with vibrant toppings like fried shallots, scallions, fresh bean sprouts, and celery leaves for a burst of flavor and texture. A squeeze of lime adds a zesty finish, and for extra indulgence, crunchy ketupat crackers can be added on top. Ready in just an hour, this healthy, gluten-free dish is a must-try for fans of international cuisine and hearty comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 6 cups Vegetable broth
• 1 cup Coconut milk
• 1 inch piece Ginger
• 3 units Garlic cloves
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 200 grams Firm tofu
• 2 tablespoons Soy sauce
• 0.5 cup Fried shallots
• 2 units Scallions
• 100 grams Bean sprouts
• 0.5 cup Celery leaves
• 1 unit Lime
• 1 cup Ketupat crackers (optional)

Directions

Step 1

Rinse the jasmine rice until the water runs clear and set aside.

Step 2

Peel and slice the ginger and garlic thinly.

Step 3

In a large pot, add the rinsed rice, vegetable broth, coconut milk, sliced ginger, garlic, turmeric powder, salt, and sugar.

Step 4

Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally, until the rice breaks down and forms a thick porridge.

Step 5

While the porridge is cooking, prepare the tofu. Cut the firm tofu into small cubes.

Step 6

Heat a non-stick pan over medium heat, add the tofu cubes, and drizzle with soy sauce.

Step 7

Fry the tofu until golden brown and crispy on all sides, then remove from heat and set aside.

Step 8

Chop the scallions and celery leaves, and rinse the bean sprouts.

Step 9

Once the porridge is ready, adjust the seasoning with more salt or sugar to taste if needed.

Step 10

Serve the porridge hot in bowls, and top it with fried shallots, scallions, bean sprouts, celery leaves, and the fried tofu cubes.

Step 11

Garnish with a squeeze of lime juice and add ketupat crackers for an extra crunch if desired.

Nutrition Facts

Serving size	(2702.2g)

Amount per serving	% Daily Value*
Calories	2649.7

Total Fat 97.6g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 8662.1mg	0%
Total Carbohydrate 381.0g	0%
Dietary Fiber 37.5g	0%
Total Sugars 60.3g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 774.7mg	0%
Iron 18.8mg	0%
Potassium 4576.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 11.6%

Carbs: 56.1%