Rice Cooker Arroz Caldo
This rice cooker arroz caldo is the ultimate comfort food when you're feeling under the weather or simply craving something warm and nourishing. Made with tender chicken, fragrant ginger, and rice simmered into a creamy porridge, this easy one-pot meal comes together right in your rice cooker with minimal effort.
Equipment
Ingredients
- ½ cup Jasmine rice
- 2 tablespoon Jasmine rice
- 10 oz Chicken thighs, cut into small pieces skinless, boneless
- 3 cups water
- 2 cups chicken broth
- 1 tablespoon ginger, minced
- 1 tablespoon shallot, minced
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- 1 tablespoon fish sauce
- ground pepper to taste
Optional toppings
- hard boiled egg
- safflower/saffron threads
- fresh spring onions, cut into small pieces
Instructions
- Add 1 cup and 2 tbs Jasmine rice into the rice cooker pot. Rinse and drain rice until water runs clear, about 3 times. Drain the water well.
- Place the rice, chicken, shallot, garlic, ginger, chicken broth, water, salt, fish sauce and safflower (if using) into the rice cooker. Stir well to combine.
- Press cook on your rice cooker, use the porridge setting. If you do not have a porridge setting, set it to cook, leaving the lid uncovered and cook for about 45-50 mins.
- Serve garnished with green onions and cracked pepper or other toppings and sides of choice.
Video
Notes
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
- Cooking time may vary, depending on your rice cooker.
- If you try to cook the congee with the lid closed with no porridge setting on the rice cooker, you'll risk the porridge boiling over and spilling out of your cooker.
Nutrition
Serving: 3servingsCalories: 280kcalCarbohydrates: 35gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 93mgSodium: 1345mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!