The traditional rice porridge that is perfect when served with toasted minced garlic on top and a dash or two of calamansi or lemon (whichever you prefer) with soy sauce. You can use ordinary rice in case glutinous rice is unavailable; however, the resulting arrozcaldo might not be as thick compared to using glutinous rice.
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced ginger
1 small onion, diced
1 cup diced chicken
1 cup glutinous rice
6 cups water
1 teaspoon saffron or kasubha (this is the cheaper version of saffron)..or 1 inch fresh chopped turmeric
salt and pepper to taste
Sauté garlic, ginger and onion in oil over low heat until golden in a pot.
Add chicken and stir occasionally until chicken is golden brown.
Add water and glutinous rice.
Stir occasionally until the rice is cooked (fully puffed in appearance).
Add kasubha and let simmer for 5 minutes.
Season with salt and pepper to taste.
If you are using fresh chopped turmeric, saute this along with the onions, garlic, and ginger.