Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1 hrs 30 mins
Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge. It is slow cooked to perfection and it is especially good on cold winter night and gloomy days. Kasubha is the stamen of a local plant which imparts a slightly reddish or orangy tint to the arroz caldo. For convenience, it can easily be substituted with the more expensive saffron threads. The liver and the gizzard are optional.
Units: US | Metric
Serving Size: 1 (523 g)
Servings Per Recipe: 8