My initial reaction was, "But wait, you are! I mean, isn't everybody?"
People have been doing this for over a hundred years. In my research for an online family tree I'm putting together, I encountered some notes and recipes in Spanish by a Filipino woman living in Paris in the 1880's who used to host gatherings for fellow Filipinos at which she served a variety of native dishes. I can imagine the crates of sotanghon she must have asked to be loaded onto ships bound for Europe. There's no doubt food has always been one way for people to stay connected to their cultures.
Saute in oil till onion is translucent and garlic is brown.
Add chicken meat in pieces (however much you want) and 2 Tbs fish sauce (or to taste) and simmer till cooked through.
Add 2 cups of Asian rice - NOT American long grain, and NOT arborio - and stir till translucent.
Add 8 cups of broth 1/2 a cup at a time and stir constantly.
When sufficiently porridge-like, just before serving, add a squirt of calamansi or key lime or lemon juice.
Garnish with 1/4 c chopped scallions, toasted garlic, and hard-boiled egg (and, if you're in the Philippines, some dilis).
And there it is: a steaming bowl of comfort from a blending of cultures in colonial times. Yum.
*in the Sampaguita Lounge, NAIA Terminal 1; the Mabuhay Lounge, NAIA Terminal 2; or on certain flights