Arroz Caldo

This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups  jasmine rice
• 6  cups water
• 1  medium onion, sliced thinly
• 2  tablespoons butter
• 500  g chicken, sliced into serving portions
• 4  cups water
• 1  medium onion, minced
• 4  garlic cloves, crushed
• 2  tablespoons ginger, grated
• 1  medium carrot, sliced into strips (optional)
• 2⁄3 cup green beans, sliced thinly (also called baguio beans) (optional)
• 2  tablespoons fish sauce (or to taste)
• 1  teaspoon sugar
• 1⁄2 teaspoon black pepper
•  salt and pepper
• 2  tablespoons  cooking oil

• Garnish

• 3  tablespoons  roasted onions
• 1  dozen  quail egg, boiled

Directions

1. Wash the rice once then drain.
2. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
3. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
4. While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
5. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
6. Add the vegetables, cook for 3 minutes.
7. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
8. Garnish and serve.