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Arroz Caldo, Comforting Filipino Rice Porridge

Arroz Caldo, Comforting Filipino Rice Porridge


8-10 c Veggie or Bone Broth
1 c short grain rice
4-5 cloves garlic
1 stalk lemongrass
1-2 inch pieces ginger

Toppings: boiled egg, shredded chicken, fried garlic, scallions, chili oil, chili flakes, lemon/lime, saffron, soy sauce, seaweed, goji berry, roasted mushroom, etc.

Dice onions and garlic. Slice ginger. Cut lemongrass stalks into 1/3 pieces.

In a large pot, sautee onions, ginger, and lemongrass until the onions are translucent.

Add garlic and rice and sautee together. Let all ingredients slightly toast, but do not let it burn.

Add broth, ensuring rice is covered. Bring to a boil, uncovered.

Once boiling, stir and cover. Set stove to medium low and simmer.

You will be checking on the Arroz Caldo often, stirring it and making sure the bottom of the pot does not burn.

When the rice is cooked and softened, take a whisk and gently stir the mixture so the rice breaks down. This will create the thicker, richer texture of the porridge.

You will simmer this until you reach the consistency you desire (about 2-3 hours). Add more water/broth during the process if the Arroz Caldo begins thickening too much.

Top with anything you want! If you can find fried garlic (usually at your local Asian market) or make your own, it is just the best!

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