*1 cup long grain white rice
* 8 cups seasoned chicken stock
* shredded chicken adobo
1) Rinse 1 cup long grain rice under running water and drain. Put rice and 8 cups seasoned chicken stock (or 2 chicken bouillon cubes dissolved in 8 cups hot water) in a large saucepan. Bring to a boil over high heat.
2) Reduce heat to medium-low, cover pot partially and stir occasionally. Cook for about 1 hour or until rice takes on the consistency of porridge. Top with shredded adobo before serving. Top with soft boiled egg, if desired.