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Thursday, January 2, 2014

Arroz Caldo (rice porridge) recipe

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This is a Filipino Recipe, one of my husbands favorites, but I have come to love it too! I say you have to give it a try! We cook it for lunch or dinner often, especially if someone is sick:) It tastes more like a thick rice, ginger, and chicken soup, not like porridge you would eat for breakfast.
Let me know what you think!

2tbls. olive oil
1/2 large onion, diced (or 1 small)
2 cloves crushed garlic
ginger (use about 2 inches, about the size of your pointer finger), fresh cut in thin slices
12 chicken wings, cut and discard tips (or 24 pieces of mixed wing/leg)
7 cups of water
4 chicken bouillon cubes
2 cups sweet rice (can use regular white rice, but tastes better with the sweet, makes it thicker)
1 tbls. patis (fish sauce) (optional, but highly recommended, just gives flavor, wont take like fish, I promise!)
salt and pepper to taste


(1) In a large pot, heat oil on medium heat. Add onion, garlic, and ginger and cook about 3 minutes. Add chicken pieces and patis (fish sauce) and cook 5-7 minutes until start to brown.
(2) Add water, bouillon, and rice and bring to a boil.
(3) Simmer and cook for about 20 minutes or until rice is no longer hard, stirring about every 5-7 minutes to assure rice is not sticking. Will thicken the longer it sits.
*I have never had to use more water, but you can if it becomes too thick.

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