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
- 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
- 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.