Arroz Caldo with Mushroom Broth

Ingredients

• 1 cup Glutinous Rice (Sticky Rice)
• 1 ounce Dried Shiitake Mushrooms
• 6 cups Water
• 1 inch Ginger
• 4 cloves Garlic
• 2 tablespoons Neutral Oil
• 2 tablespoons Soy Sauce (or tamari)
• 1 tablespoon Fish Sauce Substitute (Vegan)
• 2 tablespoons Green Onions
• to taste None Crispy Fried Garlic

Instructions

1. 1Place the 1 ounce Dried Shiitake Mushrooms in a heatproof bowl and cover with 2 cups of warm water. Let them soak for 30 minutes until softened. Carefully lift the mushrooms out of the bowl, squeezing out any excess liquid. Finely chop the rehydrated mushrooms. Pour the soaking liquid through a fine-mesh sieve into a separate bowl to remove any grit, reserving this flavorful liquid.
2. 2Peel and finely mince the 1 inch Ginger. Peel and finely mince the 4 cloves Garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons Neutral Oil.
4. 4Once the oil is shimmering, add the minced ginger and minced garlic to the pot. Cook, stirring constantly, for 1 to 2 minutes until they are fragrant and just beginning to turn golden. Be careful not to burn them.
5. 5Add the 1 cup Glutinous Rice to the pot. Stir the rice with the ginger and garlic for 2 to 3 minutes, coating the grains and toasting them slightly. Stir occasionally to prevent sticking.
6. 6Add the chopped shiitake mushrooms, the reserved mushroom soaking liquid, and the remaining 6 cups Water to the pot. Stir everything together.
7. 7Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir the porridge every 5-10 minutes to prevent it from sticking to the bottom of the pot. The porridge is ready when the rice grains are very soft and have broken down, creating a thick, creamy consistency.
8. 8Stir in the 2 tablespoons Soy Sauce (or tamari) and the 1 tablespoon Fish Sauce Substitute (Vegan) until well combined. Taste and add more if desired.
9. 9Ladle the hot Arroz Caldo into individual serving bowls. Garnish generously with the 2 tablespoons Green Onions and None Crispy Fried Garlic.

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