Ingredients with Measurements:
- 1 cup uncooked white rice
- 6 cups chicken broth
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 1 lemon, sliced
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. Add the uncooked rice to the pot and stir it around for a minute or two until it starts to turn golden brown.
3. Pour in the chicken broth, fish sauce, salt, and black pepper. Stir everything together and bring the mixture to a boil.
4. Reduce the heat to low and let the rice simmer for about 20 minutes, or until it's fully cooked and the broth has thickened.
5. Add the shrimp to the pot and let them cook for about 5 minutes, or until they turn pink and opaque.
6. Serve the arroz caldo hot, garnished with chopped green onions and lemon slices.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water
- Shrimp can be substituted with chicken or tofu
Variations:
- Add diced carrots and celery for extra flavor and nutrition
- Use brown rice instead of white rice for a healthier option
- Add a boiled egg on top for a traditional Filipino touch
Tips and tricks:
- Use fresh shrimp for the best flavor and texture
- Stir the rice occasionally to prevent it from sticking to the bottom of the pot
- Adjust the seasoning to taste
Storage instructions:
- Store leftover arroz caldo in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the arroz caldo in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the arroz caldo in individual bowls, garnished with chopped green onions and lemon slices
Garnishes:
- Chopped green onions
- Lemon slices
Pairings:
- Steamed vegetables
- Garlic bread
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodle dish)
Troubleshooting advice:
- If the arroz caldo is too thick, add more chicken broth or water to thin it out
- If the rice is undercooked, add more liquid and continue simmering until it's fully cooked
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness
Food history:
- Arroz caldo is a traditional Filipino rice porridge that's often served as a comfort food during cold weather or when someone is feeling under the weather.
Flavor profiles:
- Savory, slightly sweet, and tangy
Serving suggestions:
- Serve the arroz caldo hot, garnished with chopped green onions and lemon slices.
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Region: Philippine