Arroz Caldo na Gulay (Vegan Rice Porridge with Ginger)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g long-grain rice
- 300 g firm tofu, cubed
- 1200 ml vegetable stock
- 30 g fresh ginger, cut into fine strips
- 4 garlic cloves
- 3 spring onions, sliced
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 16.4 g
- Carbohydrate
- 44.3 g
- of which sugars
- 2.1 g
- Fat
- 7.3 g
- of which saturates
- 1.3 g
- Fibre
- 2.4 g
- Salt
- 2.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice. Fry the garlic and ginger in a large pot for 2 minutes until fragrant.
- 2
Add the tofu and fry for 3 minutes, then add the rice and vegetable stock.
- 3
Bring to the boil, then reduce to a simmer and cook, stirring every few minutes, for 25-30 minutes until the rice has broken down into a thick porridge.
- 4
Season with a little salt.
- 5
Ladle into bowls, squeeze over the lime juice and scatter with the spring onions to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.