Leftover Turkey Congee/Arroz Caldo

I had to use the last leftover turkey from our Thanksgiving dinner and arroz caldo/congee came to mind right away. With the cold weather we are having, the warm hearty rice soup was just perfect. I have to say though that I still prefer arroz caldo with chicken. I think I’m just used to the chicken flavor. Turkey is good too and highly recommended especially if you have plenty of leftovers.

Also, I usually prefer sticky rice but I was out so I just used long grain white rice and it was fine.

Leftover Turkey Arroz Caldo/Congee

Ingredients
  

  • 2 cups uncooked rice
  • 6 cups water (add more if necessary)
  • 1 bowl leftover turkey meat (pulled apart/shredded)
  • 3 thumb-size ginger (peeled and chopped finely)
  • 3 cloves garlic (peeled and chopped finely)
  • 1 medium onion (peeled, chopped)
  • 2 tbsp oil
  • salt & pepper to taste

Instructions
 

  • Heat up oil in a pot. Sauté garlic, onion, and ginger for a couple of minutes. Stir in the rice to cook for a minute or two. Add water. Cover and boil until the rice thickens. Stir occasionally. Stir in the turkey meat halfway into cooking.
  • Season with salt and pepper accordingly. Add more water if necessary. Continue to cook until the rice completely breaks down into a thickened soupy texture, stirring occasionally in the process. 

Garnish with chopped green onions. I like to squeeze in lemon juice into my arroz caldo. It adds more flavor.

 

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's a Bibliophile and a SHOEHOLIC!

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