The adobo rice experiment adobo rice

There is an adobo rice recipe in the archive where adobo sauce was stirred into the cooked rice. It’s good, I have nothing to complain about though I’ve always wondered if there were other and, maybe better, ways to make the rice absorb the flavors of the adobo better. So I did an experiment earlier today.

We had about two cups of cold rice which wouldn’t have been enough for lunch for four people. So, I needed to cook another two cups of rice. Since we were having pork adobo for lunch, I thought I’d experiment with the rice.

Both recipes below assume that you have cooked your adobo. Pork, chicken, pork and chicken… whatever adobo you’ve prepared. See the pork adobo with liver sauce and the chicken adobo with hard-boiled eggs for the basic pork or chicken adobo recipes.

Recipe: Adobo rice, pilaf style

Note: Pilaf is a wide variety of rice dishes cooked in broth.


  • 2 c. of long grain rice, rinsed and drained
  • 3 c. of meat good quality meat broth (see homemade broth)
  • about 1/4 c. of adobo sauce


  1. Stir the rice and broth in the rice cooker vessel. Turn on the rice cooker.
  2. When the rice is almost done and has absorbed most of the broth, pour in the adobo sauce in a thin stream. Cover the rice cooker once more and allow the rice to finish cooking.
  3. When the rice is done, fluff up with a fork to separate the grains.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2 adobo rice

Recipe: Adobo fried rice

Note: This is good for day-old rice. It is important that you do not clean out the pan in which you cooked your adobo.


  • about 2 c. of day-old rice
  • 1 tbsp. of oil, if needed
  • 1 tsp. of minced garlic
  • a generous pinch of salt


  1. Heat the pan in which you cooked your adobo. If browned bits and fat from the pork or chicken are all over the bottom of the pan, so much the better.
  2. If there is not enough fat in the pan in which to fry the rice, pour in about 1 tbsp. of oil. When the fat or oil, or a mixture of fat and oil, is hot, cook the garlic just until lightly browned.
  3. Add the rice. Season with salt. Cook just until heated through.

Preparation time: 2 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

Now, the taste test. adobo rice

Although there were no complaints about both adobo rice dishes, it seems that everyone liked the fried rice version better.

You can do a similar experiment and ask your family members which they like better.


  1. U8mypinkcookies says

    So yummy! Adobo is something everyone likes :)) i like it crunchy. Mmm.. :)

  2. Blackwidow says

    We just had adobo rice with adobo flakes for brunch today. The adobo fried rice is the hands down choice- with loads of garlic from the adobo sauce.

  3. nina says

    i would prefer the fried rice version, too. I think the fat makes it more tasty. I will have to try the first version.

  4. dewsi says

    just ate the adobo rice #1! cooked the rice the normal way (i don’t have broth at hand) and added the left over adobo when the water was reduced a little. it was good but i think i’ll vote for #2 also. or maybe next time, i’ll try risotto style with adobo, fil-italo.hmm pwede siguro. :)