Ingredients
* Rice:
* ½ cup glutinous rice
* ½ cup jasmine rice
* Aromatics:
* ½ medium onion, diced
* 5 cloves garlic, minced
* 2 tablespoon ginger paste
* Liquids & Seasonings:
* 4 cups water
* ½ teaspoon turmeric
* 1 chicken bouillon cube
* Kosher salt, to taste
* Black pepper, to taste
* ½ teaspoon white pepper
* 1 teaspoon fish sauce
* Toppings & Extras:
* Medium boiled eggs
* Scallions, chopped
* Crispy fried garlic
* Calamansi or lemon juice
* Optional: Scallops, Andouille sausage
Instructions
1. Sauté Aromatics: In a heavy pot, sauté the diced onion with ½ teaspoon kosher salt over medium heat for 3 minutes until softened. Add the ginger paste, turmeric powder, and minced garlic; cook for 4–5 minutes until fragrant and lightly golden.
2. Toast the Rice: Add both the glutinous and jasmine rice to the pot. Toast over low-medium heat for 2–3 minutes, stirring occasionally until the rice is well-coated with the aromatics.
3. Simmer the Porridge: Pour in 4 cups water and add the chicken bouillon cube. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes. Season with additional kosher salt, ½ teaspoon white pepper, 1 teaspoon black pepper, and 1 teaspoon fish sauce. Stir occasionally to prevent sticking.
4. Optional Toppings:
* For Andouille sausage: Sauté chopped pieces in a separate pan until browned.
* For scallops: Sear on high heat—about 2–3 minutes on one side and 30 seconds on the other.
5. Prepare the Eggs: Boil eggs for 8–9 minutes for medium doneness. Peel and slice before serving.
6. Assemble & Garnish: Ladle the arroz caldo into bowls. Top with sliced boiled eggs and add sausage or scallops if using. Garnish with chopped scallions, crispy fried garlic, and a squeeze of calamansi or lemon juice.
Enjoy your warm and comforting bowl of Arroz Caldo!
Recipe Notes