Authentic Cambodian Bobor: A Step-by-Step Recipe Guide

Ingredients

1.5 cups of jasmine rice
4 cups of water
1.5 cups of pumpkin or winter squash, peeled and cut into 1-inch cubes
1 tablespoon of vegetable oil
2 cloves of garlic, finely chopped
1 small onion, finely chopped
1 stalk of lemongrass, bruised and tied into a knot
1 teaspoon of salt
2 cups of coconut milk
1 teaspoon of sugar
1 teaspoon of fish sauce
Fresh coriander leaves, for garnish

Steps and instructions

Rinse the jasmine rice under cold water until the water runs clear, then drain.
In a large pot, combine the drained rice and water.
Add the pumpkin or winter squash cubes to the pot.
Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot. Simmer for 15 minutes, or until the rice and pumpkin are tender.
While the rice and pumpkin are cooking, heat the vegetable oil in a pan over medium heat.
Add the chopped garlic and onion to the pan and sauté until they are golden brown.
Add the sautéed garlic and onion, bruised lemongrass stalk, salt, coconut milk, sugar, and fish sauce to the pot with the cooked rice and pumpkin.
Stir well to combine and cook over low heat for another 10 minutes, stirring occasionally.
Remove the pot from the heat and discard the lemongrass stalk.
Let the bobor rest for a few minutes before serving. Garnish with fresh coriander leaves.

Tools for making

Large pot - for cooking the rice and pumpkin
Pan - for sautéing the garlic and onion
Knife - for peeling and chopping the pumpkin, garlic, and onion
Cutting board - for preparing the ingredients
Measuring cups - for accurately measuring the rice, water, and coconut milk
Stirring spoon - for stirring the bobor while cooking
Strainer - for rinsing the rice

Recipe variations

Substitute pumpkin or winter squash with butternut squash or sweet potatoes.
Add cooked chicken or shrimp for a protein-rich version.
Replace jasmine rice with other types of rice such as basmati or brown rice.
Add mixed vegetables like carrots, peas, or bell peppers for added color and flavor.
Make it vegetarian by using vegetable broth instead of water and omitting fish sauce.
For a spicy kick, add sliced chili peppers or a dash of chili powder.
Create a creamy texture by blending a portion of the cooked rice and pumpkin before adding them back to the pot.
Enhance the aroma by adding a few slices of ginger or galangal.
Top with crispy fried shallots or onions for added crunch.
Experiment with different herbs and spices such as turmeric, cumin, or cinnamon to add unique flavors.

Recipe overview

Bobor is a traditional Cambodian rice porridge with a rich texture and savory flavor. This recipe uses jasmine rice and pumpkin, cooked until tender, then flavored with aromatic ingredients like garlic, onion, lemongrass, and coconut milk. A touch of sugar and fish sauce adds a perfect balance of sweetness and umami. The dish is then garnished with fresh coriander leaves, adding a burst of color and freshness. This comforting dish is easy to make and has a unique flavor profile that will surely be a delightful surprise to your palate. It's perfect for a hearty meal any time of the day. Enjoy making and savoring this authentic and delicious Cambodian bobor!

Common questions

Can I use a different type of rice? Yes, you can use other types of rice such as white rice or basmati rice, but jasmine rice is traditionally used in this recipe for its fragrance and texture.
Can I substitute the pumpkin or winter squash? Yes, you can substitute pumpkin or winter squash with other types of squash, such as butternut squash or acorn squash. Just make sure to peel and cut them into similar-sized cubes.
Can I make this recipe vegetarian or vegan? Yes, you can make this recipe vegetarian or vegan by using vegetable oil instead of fish sauce. You can also substitute the fish sauce with soy sauce or tamari for a similar umami flavor.
Can I adjust the amount of coconut milk? Yes, you can adjust the amount of coconut milk according to your preference. If you prefer a lighter and less creamy bobor, you can reduce the amount of coconut milk. If you prefer a richer and creamier bobor, you can add more coconut milk.
Can I store leftovers? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for chopping vegetables and fruits.
Knife - A sharp knife for cutting and preparing ingredients.
Pot - A large pot for cooking the rice and pumpkin mixture.
Pan - A frying pan for sautéing the garlic and onion.
Spoon - A spoon for stirring and combining the ingredients.
Ladle - A ladle for serving the bobor.
Bowls - Individual serving bowls for the bobor.
Garnish - Fresh coriander leaves for garnishing the bobor.

Origin stories

Bobor, a Cambodian rice porridge, is a warm and comforting dish that has been enjoyed for generations. This satisfying meal is often served during breakfast or lunch, and its simplicity showcases the beauty of Cambodian cuisine. Apart from its delicious taste, bobor is also known for its versatility. Depending on the season and available ingredients, it can include an array of additional ingredients such as fish, chicken, or vegetables. It's said that Cambodian mothers often make bobor for their families during the cooler months, ensuring everyone begins their day with a warm and nourishing meal. This tradition is a testament to the loving care and attention that characterizes Cambodian cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.