east-timoreselunch
Budu Rice
Fragrant rice cooked with fermented fish sauce, a staple of East Timorese home cooking.
Prep
5 min
Cook
20 min
Servings
2
Difficulty
Easy
★★★★★
4.5(210 ratings)#rice#fermented#quick#everyday
About This Recipe
Budu rice uses budu — a pungent fermented anchovy sauce — to season plain rice, creating a deeply savoury one-pot dish. Served with fried egg and sliced cucumber, it is one of the most comforting everyday meals in Timor-Leste.
Ingredients
Serves 2
- 300 gjasmine rice, rinsed
- 2 tbspbudu (fermented anchovy sauce) or fish sauce
- 3 clovesgarlic, minced
- 1 tbspvegetable oil
- 2eggs
- 1cucumber, sliced, to serve
Instructions
- 1
Cook rice
Cook rice in 480 ml water until tender, about 18 minutes.
- 2
Fry garlic
Heat oil in a small pan and fry garlic until golden.
- 3
Season
Stir budu and fried garlic through the cooked rice.
- 4
Fry eggs
Fry eggs sunny-side up in the same pan.
- 5
Serve
Plate rice topped with egg and cucumber slices on the side.
Pro Tips
- →
Use less budu if you prefer a milder flavour.
- →
A drizzle of chilli sauce lifts the whole dish.
Variations
- •
Add fried anchovies on top for extra crunch.
- •
Use brown rice for a nuttier result.
Storage
Best eaten fresh. Rice keeps refrigerated for 2 days.
History & Origin
Budu sauce arrived in Timor-Leste through Malay trading routes and became embedded in local cuisine over several centuries.
Frequently Asked Questions
Is budu the same as fish sauce?
They are similar but budu is thicker and more pungent; fish sauce is a reasonable substitute.
Nutrition Facts
Per serving (380g / 13.4 oz) · 2 servings total
Calories420kcal
Protein16g
Carbohydrates72g
Fat9g
Fiber2g
Protein16g
Carbs72g
Fat9g
Time Summary
Prep time5 min
Cook time20 min
Total time25 min
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