Something hot for the cold days

It's getting really cold at night lately, starting in late December. Well, even the days - these past days at least - have been cold as well, due to the string of weather disturbances that have called on the country. In the light of the dampness and the low ambient temperatures, the body craves for something hot, for some boost of warmth.

There's the usual coffee and other hot drinks, of course. But the common preference is for something more filling. Good thing, Filipinos can always cook up something for the purpose.

Arroz Caldo is certainly one of the top rainy-day comfort foods in the country. This rice porridge is the Philippines' alternative to chicken soup. It's really a comfort to have in the prevailing cold weather.

It does not require a skilled cook to do Arroz Caldo. The following recipe from www.partake.com is proof of how simple it is to make. It takes a bit of time, though - around one to one-and-a-half hours. But the resulting dish is worth all that waiting.

Arroz Caldo

Ingredients: 2 lbs. chicken, broken down into pieces 4 cloves of garlic, minced (for the porridge) ½ cup fresh ginger, finely minced or cut into thin strips 1½ cups of uncooked white or sticky ("malagkit") rice 2 tbsp. fish sauce ("patis") 6 cups of water or chicken broth 1 small onion, chopped ¼ cup green onions or scallions, chopped 2 cloves of garlic, minced (for toasting) Cooking oil Kalamansi or lemon, cut into wedges Salt and pepper to taste

Procedure: 1. In a large pot, heat several tablespoons of cooking oil. Add the onions and cook until these begin to soften.

2. Add the ginger and the 4 minced cloves of garlic. Cook for a minute or so until aromatic.

3. Add the chicken pieces (with skin on) and sear until golden on all sides. Once chicken has browned, remove and set aside.

4. Put in the rice and stir until coated in oil. If there is not enough oil, add a little in at this point.

5. Return the chicken to the pot, add the fish sauce, pour in the chicken broth or water and stir well. Cover and bring to a boil.

6. Once boiling, reduce to a simmer and continue to cook over medium flame for 45 minutes to an hour until the chicken is fully cooked.

7. Stir occasionally to make sure that none of the rice is sticking to the bottom of the pot.

8. While the arroz caldo is cooking, pour a little cooking oil into a pan on the stovetop and add in the remaining 2 minced cloves of garlic. Heat the oil and garlic on low flame and let cook until golden and crisped. When ready, remove the garlic to a paper towel and leave to drain.

9. When the Arroz Caldo is of the consistency of a thick porridge, it should be ready. If a thinner consistency is referred, a little more water may be stirred in.

10. Add salt, pepper and fish sauce to taste.

Serve hot, topped with chopped scallions, toasted garlic and a citrus wedge for each serving.

This recipe serves six persons.