Thursday's Side Dish: Cream of Rice Soup

Warm up with a bowl of this delight
Need a break from chicken noodle when it comes to soup? Cream of Rice may have the answer. The Mixed Stew made this simple and tasty soup with garlic, turmeric, and cilantro. Add pieces of leftover chicken or cooked shrimp to make it heartier. It’s very similar to Filipino arroz caldo. Garnish with sliced green onion, bits of toasted garlic, or crunchy pork rinds. Here is our recipe:

What you will need:

1 medium-sized saucepan with lid
1 wooden spoon
2 tablespoon cooking oil
1 garlic clove, chopped
½ yellow onion, chopped
1 cup cream of rice
2 cups water
1 (14 oz) can chicken broth
¼ cup fresh cilantro, sliced
1 teaspoon turmeric
½ cup cooked chicken or shrimp
Pinch of salt and pepper

Cooking and Directions:

Heat saucepan on medium-high heat. Add cooking oil. Throw in onion, garlic, and turmeric. Let onion turn translucent. Next, add water and broth. Bring to a boil. Lower heat and mix in cream of rice while stirring constantly. Season with salt and pepper to taste. Now, pour in fresh cilantro. The soup will thicken (15 to 20 minutes) as cream of rice cooks. Finally, add chicken or shrimp. Serve immediately.