1 cup rice
1 liter water, you can add more if the porridge is too thick.
chicken adobo flakes leftover, (flaked and fried)
a pinch of saffron
3 cloves garlic
a thumb of ginger
1 small onion
optional: chicken bouillon, if you don’t have a lot of bones for the stock of this.
hard boiled egg
In a pan, saute garlic, onions, and ginger until fragrant. Add chicken bones followed by rice. Sauté it for a minute or two. Until all the rice is coated with oil.
Pour water and let it boil over medium to low heat. Toss in the saffron to give it a natural yellow color and aroma.
Continue to simmer until the rice breaks and the porridge thickens up.
Garnish with crunchy fried garlic, hard boiled egg, green onions and crunchy chicken adobo flakes on top.
Serve hot and enjoy!