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Recipes // Soups // Arroz Caldo

Arroz Caldo

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By Chef Dale Talde

Ingredients:

  • 2-3 lbs. turkey bones
  • 1 gallon water
  • 3 cloves of garlic, minced
  • ¾ cup jasmine rice
  • 1 tbsp. salt
  • 2 tbsp. fish sauce
  • 1 lemon, juiced
  • 1 bunch scallions, chopped

Directions:

  1. Place turkey bones in a 2-gallon stock pot
  2. Add water and bring to a boil.
  3. Boil for 1-1.5 hours
  4. Strain broth.
  5. In a separate stock pot, brown minced garlic in vegetable oil.
  6. Add turkey stock to the pot.
  7. Add jasmine rice. Bring to a simmer, stirring constantly.
  8. Boil for 30-40 minutes until rice cooks and the mixture is creamy. Mixture will thicken slightly.
  9. Add salt, fish sauce, lemon juice, and scallions.
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