Arroz caldo is a type of lugaw or congee that is cooked with chicken, but since I'm trying to eat less meat, I made this mushroom version instead. It's not exactly vegetarian because my version used fish sauce, but you can substitute it with salt.
Ingredients
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Uncooked rice
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Vegetable stock or bouillon cubes
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Ground black peppers
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Oyster mushrooms
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Fish sauce or salt
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Water
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Yu Choi or spinach
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Ginger
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Garlic
Cooking
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Dice the garlic and ginger. I like my soup strong, so for a pot I would use a whole head of garlic and a three-inch long ginger root.
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Sautee the garlic and ginger in the pot with some oil.
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When it's browned a bit, put the uncooked rice (I use two cups) in and sautee that for a little bit.
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Start adding the stock or water with bouillon cubes and stir often. Add more water as needed.
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As the rice cooks, feel free to start adding the mushrooms, black pepper, and a bit of fish sauce or salt. Add more water!
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When it's almost done, add in veggies like yu choi. Cook a bit more and add more water!
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Add more fish sauce or salt and black pepper as needed.
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