Adlai Arroz Caldo

Arroz caldo is the ginger-heavy, chicken-based member of the lugaw family, the bowl most of us reach for when it rains or when we're sick. This version swaps the usual malagkit for adlai.

Adlai, also known as Job's tears, is a grain grown mostly in Mindanao, particularly in Bukidnon and Lanao. Its seeds look like bigger, rounder grains of rice, which is partly why it's been gaining attention as a rice alternative. It's become easier to find over the years, too, and you can usually get it in some supermarkets, health stores, and online shops.

It's still a carb, but it has more fiber and protein than white rice, and a nutty, chewy bite that's closer to barley. You can cook it the same way you would rice, or add it to soups and stews, where it holds up well.

In arroz caldo, though, it behaves a little differently from rice. Adlai holds its shape instead of breaking down like malagkit, so it needs a longer simmer to release enough starch to thicken the broth. Toasting it first brings out its nuttiness and gives the lugaw a deeper flavor. The result is a heartier arroz caldo, with a broth that turns thick and creamy and grains that stay pleasantly chewy.

Don't skip the toppings. The crispy garlic adds crunch, and a squeeze of calamansi cuts through the richness.