Arroz Caldo (Gluten-Free Rice Porridge)
A comforting Filipino rice porridge made gluten-free by using broken rice and tapioca starch for thickening.
Ingredients
- about 450 g Chicken
- 8 cups Gluten-Free Broth
- 1 cup Broken Rice
- 5.08 cm Ginger
- 4 cloves Garlic
- 2 tbsp Tapioca Starch
- 1 tbsp Fish Sauce
- 1/4 cup Green Onions
- 2 Hard-Boiled Eggs
- 4 Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the chicken pieces, gluten-free broth, broken rice, ginger, and garlic.
- 2Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and the rice is soft and porridge-like.
- 3Remove the chicken from the pot and shred the meat. Discard the bones and skin.
- 4Return the shredded chicken to the pot. Stir in the tapioca starch slurry to thicken the porridge.
- 5Season with fish sauce, if desired. Garnish with green onions and sliced hard-boiled eggs. Serve with lemon wedges.
Substitutions
Gluten Containing Broth → Gluten-Free Broth
Gluten-Free
Regular Rice → Broken Rice (Gluten-Free Variety)
Gluten-Free
Rice Flour → Tapioca Starch
Gluten-Free
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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