Arroz Caldo

Arroz Caldo with salmon and garnished with chopped spinach

During this week's slightly chilly evenings, I've yearned for comforting, warm soup, even though it’s not below 50F outside. Arroz Caldo, a type of congee or lugaw, ranks as my favorite. The fresh, ginger-enhanced rice porridge reminds me of my childhood, when our dad would make the dish in the midst of a light snowfall or during an evening thunderstorm. I remember dropping my crayons or my dolls whenever my nose picked up the fragrant ginger wafting through the halls, and running down to the kitchen to affirm that our dad was cooking mine and his favorite soup.

The congee, white rice cooked in a lot of water, is made with chicken and flavored with ginger, onion, garlic, and Patis. The ginger provides a fresh, peppery, sweet, pungent taste not often encountered in my current everyday cuisine. The semi-health-nut that I am, the version of Arroz Caldo I created yesterday is slightly different from Dad’s, but the generous amount of ginger and the soft texture of the rice still evoked childhood memories and provided the warmth I was yearning for all week.

Brown Rice Arroz Caldo with Salmon

Serves 4

• 1 – 2 Tb oil for sautéing
• 1 small – medium onion, chopped
• 3 cloves garlic, minced
• 1 fraction fresh ginger, peeled and julienned
• 2 Tb Patis (fish sauce)
• 1 cup brown rice (can use white rice or glutinous sweet rice)
• 5 ½ cups low sodium chicken broth (use 5 ¼ for white or sweet rice)
• 3 oz cooked wild salmon, shredded* (I used canned wild salmon to save cooking time)
• Ground black pepper, to taste 

Optional Toppings: chopped green onion, sliced lemon, sliced boiled eggs, more patis

1. In a large pot, over medium heat, heat the oil. Sauté the onion, garlic, and ginger for about five minutes, the mixture will be pretty fragrant. Stir in the fish sauce*.
2. Add the water and rice. Bring it all to a boil. Cover and cook for about 40 minutes**, stirring every so often so the rice doesn’t stick to the sides or bottom.
3. Add the salmon and pepper; cook for another 5 - 10 minutes.
4. The dish will be ready and cooked once the brown rice has formed a risotto or porridge like texture. Stir in some more broth if the consistency is too chunky.
5. Serve with desired toppings.

*If you would like to use chicken, you can add up to 1/2 pound of skinned, cubed chicken to the pot with the fish sauce. Add the water and rice once the outside of the chicken pieces are cooked to a golden brown color

**Cooking time will be shorter with white (around 20 minutes) or sweet rice (around 10 minutes). Keep an eye for the consistency. 
- Shortcake