👨‍🍳 Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.

   💡 Tip: Rinsing the rice removes excess starch, preventing the porridge from becoming too gummy.
2. 2

   In a large pot, combine the rinsed rice, water, crushed cardamom pods, cinnamon stick, and pandan leaf (if using). Bring to a boil over medium-high heat.

   💡 Tip: Using a large pot allows for expansion as the rice cooks and prevents overflow.
3. 3

   Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the rice is very soft and has absorbed most of the water, stirring occasionally.

   💡 Tip: Stirring prevents the rice from sticking to the bottom of the pot.
4. 4

   Add the cubed fish to the pot. Stir gently and continue to simmer for another 5-7 minutes, or until the fish is cooked through and opaque.

   💡 Tip: Add the fish towards the end of cooking to prevent it from breaking apart too much.
5. 5

   Pour in the thick coconut milk and add the sugar and salt. Stir well to combine. Continue to simmer gently, uncovered, for another 10-15 minutes, stirring frequently, until the porridge has thickened to your desired consistency.

   💡 Tip: Uncovered simmering allows the porridge to thicken and the flavors to meld.
6. 6

   If using, stir in the ghee or butter until melted and incorporated. Remove the cardamom pods, cinnamon stick, and pandan leaf before serving.

   💡 Tip: Ghee adds a touch of richness and a subtle nutty flavor.
7. 7

   Serve the Mas Baiy Bodumas hot in bowls. It can be enjoyed as is or with a sprinkle of toasted coconut flakes for added texture.

   💡 Tip: This dish is best enjoyed fresh and warm.