I have been wanting to cook Arroz Caldo for years, but was too scared to do so. I honestly had no idea how to cook lugaw/congee. I just know that a shortcut would be to put uncooked rice in a small container, put water and freeze it. The frozen uncooked rice makes it easier for the rice to get mashed/durog when it cooks. So I asked my mom how she makes her yummy Arroz Caldo. She told me that it was very very easy. I honestly didn't believe her - because I knew that cooking lugaw/congee took a lot of time. She told me - 'Cook the lugaw/congee first, and then saute your onions, put your chicken and when its cooked, pour the chicken and onions in the lugaw/congee and that's it' It's really easy, she said and I was honestly doubting her. I was also looking for a certain ingredient to put into the Arroz Caldo. I asked on Twitter and my friend Sheila said its called Kasubha - it may be called Saffron here in Manila, but it isn't the real one...
tales of whatever things (from food to travel to mommy things to anything under the sun!) from a passionate story teller.. it just goes on and on and on ..