Mr. Ivriniel's been feeling under the weather, so I decided to make him some chicken soup and rice from the Extending the Table Cookbook. Extending the Table bills itself as "A World Community Cookbook" and has recipes from all over the world.


Anyways on a whim, I decided to google the Filipino name of the recipe "Arroz Caldo" which I now discovered that it is actually a kind of congee. Whatever you want to call it, it's delicious:

Boil until tender:

5 c. water

1 chicken breast or leg quarter, skinned.

Meanwhile brown in 1 T oil

3 cloves of garlic, minced

Set aside.

Debone chicken. Return meat to broth and add:

1/2 c uncooked rice

1 T ginger root, crushed.

Cook 20 min. Add

sauteed garlic cloves

2 green onions, chopped

1/2 t salt

1/4 t pepper

saffron to taste

Serve immediately. If preparing ahead of time, do not add rice until 30 min before serving, since rice will absorb the broth.