Wednesday, September 19, 2012

ARROZ CALDO (Broth/Soup Rice)

Arroz Caldo or Lugaw is a Filipino version of Chinese congee or porridge. Arroz means "rice" while Caldo means "broth or soup" while "hot" in Italian. This dish is perfect in cold weather to keep you warm, soft to eat and is best to people who are ill. There are lots of variation in cooking Arroz caldo, some use tokwa't baboy (tofo and pork) or beef tripe which others call it goto. Other flavors like boiled eggs, scallions, fried brown garlic for topping and calamansi/lemon  be added according to taste. Also safflower to add light yellow color of the soup.

ARROZ CALDO (Broth/Soup Rice) recipe:


1 lb. chicken, cut into desired pieces
1 cup uncooked malagkit or plain rice
2 thumb size ginger, cut into strips
1 medium onion, chopped
3 cloves garlic, minced
2 tbsps. fish sauce
water for broth
salt and pepper to taste
2 stalks of scallions, chopped for garnishing
fried chopped garlic, for garnishing
pinch of safflower (optional)
calamansi or lemon  

How to cook ARROZ CALDO (Broth/Soup Rice):

Procedure and cooking instructions:

1.  In a casserole, heat oil, saute garlic, onion and ginger. Add chicken pieces, fish sauce, ground pepper and saute until light brown in color then add rice and enough water for broth.
2.  Simmer and stirring constantly to make sure ingredients will not stick at the bottom of the casserole, add more water if necessary until the chicken is tender and rice is thickened. Add safflower (optional) to add color of the soup.
3.  Season with salt and pepper. Remove from heat. Transfer to a serving bowl and sprinkle with scallions and/or garlic.
4.  Serve hot with kalamansi/lemon.

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