Bringhe (Filipino Rice Dish)

Name: How to cook Bringhe (Filipino Rice Dish) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 person
Cuisine: Us

Introduce

Chef :

alfredsanpedro

Bringhe (Filipino Rice Dish)

Bringhe is a Filipino savory rice dish of glutinous rice, chicken and chorizo cooked with coconut milk and turmeric.

Ingredient

Food ration :

6-8 person

3 cups

glutinous rice, wash then soak for 30 minutes and drain

6-8 pcs

small onion, chopped (approximately 1/2 cup)

1-2 pcs

chorizo, sliced (approximately 1 cup)

1 1/2 tbsp

red bell pepper, sliced into strips

1/2 cup

green bell pepper, sliced into strips

2-3

hard boiled egg, sliced for garnish

Cooking instructions

* Step 1

In a heavy bottom pan, sweat onion and garlic over medium heat until translucent. Add chicken and saute until all the juice from the chicken have nearly evaporated. Season with salt and pepper.

* Step 2

Add turmeric powder. You may want to add another 1/2 tbsp of turmeric powder depending on how you distinct you want the turmeric to taste. Saute for a couple of minutes until fragrant.

* Step 3

Add the glutinous rice. Saute for about 2 minutes stirring constantly so the rice has absorb the flavor.

* Step 4

Add the chorizo, coconut milk and about 3 cups of the chicken stock. The rice needs to be covered by the liquid ti cook. Stir and bring to boil then lower heat to a gentle simmer.

* Step 5

At about 10 minutes simmering, you will be able to assess whether additional liquid is needed. As a practice, 2 cups of water is needed for every 1 cup of glutinous rice. But since we have pre-soaked the rice, it may need less water than usually. In case the rice is quite under cooked at this point, just add about 1/2 cups of the chicken stock or plain water.

* Step 6

When the liquid has completely evaporated and the rice is cooked through, stir in half of the red and green bell pepper. Use the remaining red and green better for garnish.

* Step 7

The dish is basically done but you may want to leave it on the pan a bit longer over low heat to develop a crust at the bottom, similar to the socarrat in paella. About 2-3 minutes undisturbed.