Arroz Caldo: What to Do with Leftover Rice?

What to do with leftover rice from last night’s dinner? More often than not my family would turn it into fried rice the next day. This is why I don’t think of fried rice as a “main” dish; it’s a “leftover” dish for me. So, I don’t order it when I go out to eat.

There is an alternative option to this dilemma, however. And, that is to make arroz caldo!

If you aren’t familiar with arroz caldo, read my other post on how to make it in a rice cooker. Many of the same steps apply, except you won’t be using uncooked rice.

Ingredients

• 2 Tablespoons vegetable oil
• 2 – 3 Cloves of garlic minced
• 3 1”x1/4” Coins of ginger or 1 1/2 Tablespoons of minced or grated ginger
  Coins are easier to fish out while eating 
• 1/2 Medium onion diced
• 2 Pinches of salt
• 3 – 4 Scallions sliced thin. Separate whites from greens
• 3 – 4 Chicken thighs, bone-in, skin on
• 6 – 8 Cups of water, chicken stock or broth
• 2 Cups leftover cooked rice
• 2 Tablespoons fish sauce (patis) or 1 Teaspoon of salt (optional)
• Ground pepper to taste about 1/2 a teaspoon

Directions

I’ve written the directions as if the rice cooker has been cleaned. That’s where the sautéing in the cooker comes in. But, if the cooked rice is still in the pot, read the next section. They’re similar steps, but they take into account that the other ingredients must be sautéed and browned before adding them to the cooker.

Clean cooker

1. Turn on the rice cooker to “cook” or its equivalent and add oil and ginger to the inner pot. The cooker will reach the proper temperature when the ginger begins to sizzle.
2. Add the garlic and sauté until fragrant.
3. Add the chicken to the pot and brown.
4. Add the onion and sauté until translucent. Throw in a couple of pinches of salt to help sweat the onions.
5. Add the scallion whites and continue to sauté. Continue to brown the chicken.
6. Add the cooked rice, the water, black pepper and patis (if using). Cover.
7. Once the ingredient begin to boil, check the cooker every five minutes and stir until the rice kernels break and the arroz caldo reaches a thick, stew-like consistency. The rice cooker might switch to “warm”. If the arroz caldo still is not cooked, switch the cooker back to “cook” and continue to stir every five minutes. Once done, you may need to manually switch the cooker off or to “warm”.
8. Serve in a bowl with scallions, sliced hard-boiled eggs, saffron threads and add more fish sauce.

Rice is still in the cooker

1. Leave the equivalent of two cups in the cooker.
2. Add the water or broth to the cooker and switch the cooker to “cook”.
3. In a skillet heat the oil over medium-high heat. When the oil shimmer, add the ginger and sauté until fragrant.
4. Add the garlic and continue to sauté until it too becomes fragrant.
5. Add the chicken and brown.
6. Add the onion and sauté until translucent. Throw in a couple of pinches of salt to help sweat the onions.
7. Add the scallion whites and continue to sauté. Continue to brown the chicken.
8. Transfer all the ingredients to the rice cooker. Add black pepper and patis (if using) and cover.
9. Once the ingredient begin to boil, check the cooker every five minutes and stir until the rice kernels break and the arroz caldo reaches a thick, stew-like consistency. The rice cooker might switch to “warm”. If the arroz caldo still is not cooked, switch the cooker back to “cook” and continue to stir every five minutes. Once done, you may need to manually switch the cooker off or to “warm”.
10. Serve in a bowl with scallions, sliced hard-boiled eggs, saffron threads and add more fish sauce.