Maguindanao Drizzle Comfort Food
A classic Filipino ginger-infused rice porridge, traditionally served hot and savory. It's the perfect comforting meal to enjoy during a cool, drizzly day, reminiscent of the weather in Maguindanao.
Ingredients
- 1 cup glutinous rice (malagkit) rinsed
- 0.5 cup jasmine rice rinsed
- 2 tablespoons oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 inch ginger julienned
- 500 grams chicken cut into serving pieces (e.g.
- 6 cups chicken broth
- 2 cups water (or more as needed)
- 0.5 teaspoon turmeric powder
- 2 tablespoons fish sauce (patis) optional
Instructions
- In a large pot, heat oil over medium heat. Sauté onions until softened, about 3-5 minutes.
- Add minced garlic and julienned ginger, cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add chicken pieces and cook until browned on all sides.
- Stir in the rinsed glutinous and jasmine rice, ensuring it's coated with the aromatics. Cook for 2-3 minutes.
- Pour in the chicken broth and water. Add turmeric powder, fish sauce (if using), salt, and pepper. Bring to a boil, then reduce heat to low.
- Simmer, stirring occasionally to prevent sticking, for 45-60 minutes, or until the rice is fully cooked, has thickened to a porridge consistency, and the chicken is tender. Add more water or broth if it becomes too thick.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fried garlic, chopped scallions, calamansi wedges, and sliced boiled eggs.
Notes
For an extra layer of flavor, toast the uncooked rice grains in a dry pan until fragrant before adding them to the pot. This adds a nutty depth. Adjust chicken broth and water for desired consistency. Freshly squeezed calamansi (or lime) and a dash of patis (fish sauce) are essential for serving. Top with fried garlic, chopped scallions, and hard-boiled eggs for a complete meal.