Arroz caldo is a kind of porridge that is served hot.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
7
Yield:
7 -8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

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  • Wash glutinous rice and jasmine rice in a bowl; rinse with water.

  • Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

  • Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutrition Facts

430 calories; protein 22.9g 46% DV; carbohydrates 47.2g 15% DV; fat 15.8g 24% DV; cholesterol 189mg 63% DV; sodium 1347.5mg 54% DV. Full Nutrition
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