ARROZ CALDO (Savoury Rice Porridge)
Serves 6
Ingredients:
| Cooking oil | 45 ml/3 Tbs |
| Garlic, minced | 30 g/1 oz |
| Onion, diced | 90 g/3 oz |
| Ginger, crushed | 30g/1 oz |
| Chicken/pre-cooked beef/simmered tripe* | 500 g/18 oz |
| Short-grain rice | 200 g/7 oz |
| Bay leaf | 1 piece |
| Safflower (optional) | as needed |
| Stock/water | 1.75 litres/7 cups |
| Salt and pepper | as needed |
| Fish sauce | as needed |
| Chives/green onion, finely sliced | as needed |
Procedure:
- In a pot, brown the garlic in oil and set aside for garnish. Keep the oil in the pot.
- In the same pot, sauté onion, chicken/beef/tripe, and ginger.
- Add in the rice, bay leaf, and a teaspoon or two of safflower. This will give the arroz a yellow colour. But it is perfectly fine to omit the safflower. Season with salt, pepper, and fish sauce.
- Pour in the stock/water. Bring to a boil and simmer for an hour, or until rice is cooked and mushy and the meat is tender.
- Top the arroz with toasted garlic and chives/green onion. Serve with additional fish sauce and calamansi or lemon.
* Note: when you use pre-cooked meat, it is best to use a broth or stock instead of water. You can also use the broth made from simmering the meat.
