Arroz Caldo ( Filipino Style Congee) Recipe

Time45m

Serves4

Bbq Pork Belly, marinated soft boiled eggs, scallions, crispy garlic, safflower & crispy mushroom

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Ingredients

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1
Prepare the Rice
In a large pot, rinse the rice under cold water until the water runs clear. Drain and set aside.
2
Sauté Aromatics
In the same pot, heat some oil over medium heat. Add the garlic, onion, and ginger. Sauté until fragrant and the onion becomes translucent.
3
Cook the Rice
Add the rinsed rice to the pot, stirring to coat with the aromatics for about 2 minutes. Then, pour in the chicken broth and fish sauce. Bring to a boil.
4
Simmer
Reduce heat to low and let it simmer for about 30-35 minutes, stirring occasionally until the rice is soft and the mixture is creamy.
5
Add Safflower and Seasoning
Stir in the safflower and black pepper. Adjust seasoning with more fish sauce or salt to taste.
6
Prepare Toppings
While the arroz caldo is cooking, prepare the toppings: grill or pan-sear the pork belly until crispy, soft boil the eggs, and prepare the crispy garlic and mushrooms.