Arroz Caldo
Filipino chicken and ginger rice porridge, finished with toasted garlic, spring onion and a squeeze of calamansi. What gets cooked when it rains, or when somebody is ill.
- Time
- 1 hr
- Serves
- 5
- Steps
- 7
- Ingredients
- 10
Method
- 01
Fry half the garlic in oil until golden and crisp, then lift it out and keep it for the top. Do not let it go dark or it turns bitter.
- 02
In the same pot, fry the ginger for 2 minutes, then the onion and remaining garlic.
- 03
Add the chicken and fish sauce and cook 5 minutes.
- 04
Stir in both rices and coat them in the fat for 2 minutes.
- 05
Pour in the stock and bring to a simmer. Cook uncovered for 35 to 40 minutes, stirring often, until it is thick and the rice has broken down.
- 06
Stir regularly near the end - the glutinous rice catches on the bottom the moment you stop.
- 07
Season with more fish sauce. Serve topped with the toasted garlic, spring onion, a boiled egg half and calamansi to squeeze over.
Cooking Tips
- Fry half the garlic to a crisp gold and keep it for the top. Do not let it darken or it turns bitter.
- Stir often near the end - glutinous rice catches on the bottom the moment you stop.
Ingredient Substitutions
- All jasmine rice works if you have no glutinous rice, though it is less thick and sticky.
- Safflower (kasubha) is for colour only and can be left out.
What to Serve With It
- Serve with a boiled egg, toasted garlic and calamansi to squeeze over.
Storage and Reheating
- Thickens to a solid block in the fridge. Keeps 3 days; loosen with plenty of hot stock when reheating.
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