Slow Cooker Arroz Caldo

I don't know what is going on, but people are getting colds all around me. June certainly doesn't seem like the season for colds, but it is happening folks and it (for lack of a better word), sucks. Rice porridge is one of my favorite go-to dishes for the flu and colds. It's also a fulfilling savory breakfast item. I grew up eating juk with a little bit of sesame oil and soy sauce drizzled on top with a side of dried seaweed. It definitely did the trick and helped me get through some nasty colds.

One day, a group of us were talking rice porridge (yes, this was totally a topic!), and we were comparing notes. I mean, why not? It's comforting, easy on the tummy, versatile, and super satisfying. Arroz Caldo came up and I was intrigued. This Filipino version uses rice that is sautéed beforehand and is flavored with fish sauce, ginger, and lemon. You can top it with scallions, fried garlic, and hardboiled eggs. I had never used lemon in rice porridge before and trust me, it brings a lovely brightness to the porridge. So whatever you do, please don't leave the LEMON out. 

This slow cooker method is not only easy, it is convenient. When I want this for breakfast, I stick it in the slow cooker the evening before and have it cook on low all night. I have a handy timer on my slow cooker that automatically goes to the warm setting after the cook time. If you're looking for a new slow cooker, I highly recommend finding one with this feature. 

Click on the button below for the printer friendly version of the recipe. You can also find the recipe in my new book coming out next month: The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia.