Arroz Caldo Seco

Cooler weather makes me wish for comfort food. As the chill of fall and winter move into my corner of the world, one of the foods that I think of is arroz caldo. Traditional Filipino arroz caldo is a soupy porridge. These days I make mine a bit less soupy and a bit easier to serve. This recipe is good for two generous servings, and is a simple and quick hot meat at the end of the work day.

1 T vegetable oil
2 large cloves of garlic, chopped
½ medium onion, sliced thinly
1 C jasmine rice
¼ t ground ginger or grated fresh ginger
¼ t ground black pepper
¼ t salt or 1 t fish sauce
2 C chicken stock
½ C water
Drizzle of sesame oil
2 scallions, sliced
6 T chopped chicharon
Dash of red pepper flakes

In a medium saucepot over medium-high heat, use the vegetable oil to brown the garlic. Add the onion slices and stir until they are translucent. Add the uncooked rice and toast for about 5 minutes. Add the ginger, pepper, and salt or fish sauce and combine all the ingredients well. Add the chicken stock, bring mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes.

When the rice is tender, add the water, raise the temperature to medium-high, and bring to a boil. Serve immediately and garnish with the sesame oil, scallion, chopped chicharon, and red pepper flakes.