In a mosque in Kuala Lumpur, the capital of Malaysia, hundreds of Muslims savor bowls of aromatic rice porridge called “bubur lambuk” as dusk falls. This is a decades-old Ramadan custom.
Before being served to the public for iftar, the fast-breaking meal in the predominantly Islamic country, bubur lambuk is customarily produced by volunteers in mosque courtyards. It is slow-cooked with a variety of spices in enormous pots and stirred with enormous ladles.
However, the broth, which is made especially at Masjid India, a famous mosque in Kuala Lumpur, offers a distinctive take on the porridge using an Indian recipe.
