Black Rice Arroz Caldo
Ingredients
- 1 cup Agriko black rice
- 8 cups vegetable or chicken broth
- 1 thumb fresh ginger, julienned
- 4 cloves garlic, minced
- 2 medium chicken breasts, thinly sliced (or tofu for vegan)
- 3 spring onions, chopped (white and green parts separated)
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon virgin coconut oil
Instructions
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Rinse Agriko black rice thoroughly under cold water until the water runs clear to remove excess starch and enhance the nutty flavor.
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Heat virgin coconut oil in a large pot over medium heat. Sauté minced garlic and julienned ginger until fragrant, about 2 minutes.
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Add the sliced chicken (or tofu) and cook until just opaque, stirring occasionally, about 3-4 minutes.
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Add the rinsed black rice and stir constantly for 2 minutes to lightly toast the grains and deepen their flavor.
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Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low, add fish sauce, and simmer covered for 25-30 minutes, stirring occasionally, until the rice is tender and the broth has thickened into a creamy consistency.
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Adjust seasoning with additional fish sauce or soy sauce to taste. Stir in the white parts of spring onions and cook for 1 minute.
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Ladle into bowls and garnish generously with the green parts of spring onions. Serve hot and enjoy the beautiful deep purple color and rich, comforting warmth.
For deeper flavor, toast the dry black rice in the pot for 2-3 minutes before adding broth. This brings out the grain's natural nutty undertones and creates a more complex, restaurant-quality arroz caldo.
Nutrition Highlights
- High in antioxidants from black rice's anthocyanins
- Excellent source of dietary fiber for digestive health
- Complete protein when combined with chicken or tofu
- Rich in iron and essential minerals
- Low glycemic index for sustained energy
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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