Tried my hand again on Arroz Caldo, chicken rice porridge. I used the chicken stock recipe as the basis for the soup. Although I extended it by using one more clove of garlic, a couple of dashes of patis, some pepper corn, and small pinch of dried red pepper flakes. It came out slightly more garlicky than I wanted, but other than that its pretty rich.

I simmered it overnight in my slow cooker. I couldn't get 3 quarts into my small slow cooker, but I ended up with close to 2 full quarts of stock. I used 1 quart in the Arroz Caldo before adding in another 2-3 cups of water into the mix. Let the Arroz Caldo cook for about an hour before serving with a garnish of fried garlic and patis.

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