Indian Rice Porridge at Djami' Pekojan Mosque in Semarang, A Breaking-Fast Dish That Has Endured for Over a Century

Ahmad Pasrin, aged 55, has been the head cook of bubur india (Indian-style rice porridge) at Djami’ Pekojan Mosque (MDP) in Semarang, Central Java, for 12 years. The porridge is a special dish distributed by the mosque’s committee to worshippers and residents each evening during Ramadhan as a breaking-fast meal.

Beginning after the midday prayer, Pasrin and several committee members start the preparation process in an area behind the mosque. The porridge consists of rice, coconut milk, shallots, garlic, cinnamon, lemongrass, ginger, bay leaves, pandan leaves, and salt. All ingredients are placed into a large metal cooking pot.

The pot is set atop a stone hearth, and the mosque committee still relies on firewood for cooking. Using a wooden mortar, Pasrin stirs the mixture in the pot until it reaches the desired thick consistency.

According to Pasrin, the cooking process takes approximately 1.5 hours, beginning after the midday prayer and completed before the afternoon prayer.

During the early days of Ramadhan, the rice used for the porridge reaches approximately 20 kilogrammes, as many worshippers and residents arrive to enjoy the dish. However, by mid-Ramadhan, the quantity of rice is typically reduced to around 17 kilogrammes.

“For those breaking their fast here at the mosque, we prepare around 200 portions,” Pasrin explained when interviewed by Republika on Friday (6 March 2026), whilst preparing the porridge. “If people come asking for some and want to take it home, we give it to them as well.”