Arroz Caldo Viscoso

With temperatures dropping below freezing outside, and a chance of snow tomorrow, this was a perfect night to cook up a pot of Manong Ken’s Arroz Caldo — only with one more tablespoon of patis, half the water replaced by organic low-sodium chicken broth, and a lot more ginger than the recipe called for, which is how I like it. Yum.

(It was left simmering a bit longer than it should have, however, thanks to me being distracted by an episode of Futurama, so it turned from porridge into very gooey-sticky chicken rice. No problem: I just microwave every bowl with half a cup of chicken broth, and it goes back to being porridge.)