A favorite rainy day staple gets a healthier spin

A healthier version of arroz caldo using black rice and turmeric

BLACK RICE ARROZ CALDO INGREDIENTS

3 tbsp. vegetable oil 1 pc. shallot, sliced thinly 3 cloves garlic, sliced thinly 4 tbsp. fresh ginger, minced 2 tbsp. fresh turmeric, minced 4 tbsp. fish sauce 3 pcs. 6-inch lemongrass

stalks, thinly sliced 8 cups chicken stock 500 g or 2 1⁄2 cups black

rice, soaked for 6-8 hours

For the garnish

2 tbsp. spring onions, minced 5 pcs. soft boiled eggs (boiled for 6-7 minutes, shocked in ice water) 300 g chicken inasal, shredded 2 tbsp. crispy garlic 2 tbsp. crispy shallots 5 to 10 pcs. calamansi

PROCEDURE

1. Place deep cooking pot over medium heat. Add oil. Sauté shallots, garlic, ginger, and turmeric until fragrant. 2. Strain soaked black rice

and add to the pot. 3. Pour chicken stock and fish sauce and mix until everything is incorporated. 4. Bring to a boil, then add lemongrass. If needed, add more water. 5. Transfer to a serving bowl and garnish with minced spring onions, soft-boiled eggs, shredded chicken inasal, crispy garlic, and crispy shallots, and calamansi.