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Brief Overview
Arroz Caldo is the kind of meal that gathers people around the table on a cold morning or a rainy afternoon. It is a rice porridge enriched with chicken, garlic, and ginger, and finished with fresh toppings that bring warmth and comfort in every spoonful.
More than just a porridge, it has a way of being present in everyday life in the Philippines. It appears at breakfast tables, in late night food stalls and in homes when someone needs a bowl of something gentle but flavourful.
What makes it so enduring is its balance. It is hearty enough to satisfy, yet light enough to feel soothing. Each bite gives a taste that is familiar, fragrant, and bright, making it one of the most loved Filipino comfort foods.
What Is Arroz Caldo?
Arroz Caldo is a savoury rice porridge that takes its name from Spanish yet is deeply Filipino in flavour. It is prepared by simmering rice with chicken in a broth scented with ginger and garlic until it turns thick and soft.
The dish is often finished with fried garlic, sliced spring onions, hardboiled egg, and a drizzle of calamansi or lemon. These final touches give layers of taste that turn a simple porridge into a meal with character.
It is served steaming hot and eaten slowly, letting the warmth sink in. From small roadside eateries to family kitchens, this dish is enjoyed by all ages and is often made in generous pots to be shared.
Ingredients and Taste
Arroz Caldo uses short grain or sticky rice that turns creamy as it cooks. Ginger is an important flavour, along with garlic and onion, which are sautéed before the chicken and broth are added. These build a base that feels deep and homely.
The toppings add contrast and brightness. Fried garlic brings crunch and fragrance, spring onions give freshness, while a squeeze of citrus sharpens the richness. Some add a boiled egg or even a touch of fish sauce for extra depth.
The taste is soothing and layered. The broth gives savoury depth, the rice is smooth and slightly sticky, and the ginger lifts everything with its warmth. It is the kind of flavour that comforts yet leaves you feeling energised.
A Taste of History
Although its name is Spanish, Arroz Caldo has roots in Chinese congee. The Spanish influence is clear in the choice of name and in the addition of saffron in earlier versions, though today the dish is shaped firmly by Filipino preferences.
Chinese traders brought rice porridge traditions long before colonial rule. Local cooks made it their own, using native ginger, local chicken, and citrus to give it a brighter and more aromatic character that sets it apart.
It became a dish made to comfort. It is eaten when someone is unwell, when the rain falls hard, or when families gather early in the day. Each region and family has its own style, yet the essence remains the same.
In the Philippines today, Arroz Caldo is both street food and home food. It reflects the history of cultural exchange in the islands and shows how a simple bowl of porridge can carry generations of memory in its flavour.
How to Make Arroz Caldo
Arroz Caldo is a classic Filipino rice porridge, slow cooked until creamy and infused with ginger and garlic. Traditionally topped with eggs, spring onions, and calamansi, it is comforting yet fragrant. Perfect for cool mornings or as a nourishing light meal. See the recipe card at the bottom for printable directions
Ingredients
For the porridge
- 1 cup jasmine rice, rinsed and drained
- 1 whole chicken (about 1.2 kg) cut into serving pieces
- 8 cups chicken stock (preferably homemade)
- 1 thumb sized piece of fresh ginger, peeled and thinly sliced
- 6 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 tbsp fish sauce
- 2 tbsp cooking oil
- 1 tsp ground black pepper
- 2 bay leaves
For serving
- 4 boiled eggs, peeled
- 4 calamansi fruits or lime wedges
- 4 tbsp fried garlic
- 4 spring onions, finely sliced
- Fish sauce to taste
Cooking Instructions
Step 1: Prepare the aromatics
To begin, heat cooking oil in a large heavy pot over medium heat. Sauté garlic until lightly golden, then add onions and sliced ginger. Cook until soft and fragrant. Transition to browning the chicken.
Step 2: Brown the chicken
Add the chicken pieces to the pot. Cook for 5 minutes, turning occasionally until lightly browned on all sides. This develops flavour. Proceed to seasoning.
Step 3: Season with fish sauce
Pour in the fish sauce and stir well, scraping up any browned bits from the base of the pot. Allow the liquid to reduce slightly. Move to adding rice and stock.
Step 4: Add rice and stock
Stir in the rinsed rice followed by the chicken stock. Add bay leaves and ground black pepper. Stir to distribute the rice evenly. Transition to simmering.
Step 5: Simmer slowly
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the rice has broken down and the broth is creamy. Adjust with extra stock or water if needed. Move to final seasoning.
Step 6: Taste and adjust
Once the porridge is creamy, taste for seasoning. Add more fish sauce or salt to suit preference. Remove bay leaves. Prepare toppings next.
Step 7: Prepare the garnishes
While the porridge finishes cooking, boil eggs, fry garlic if not ready, and slice spring onions. Calamansi should be halved and ready for squeezing. Transition to plating.
Final step: Serve hot
Ladle the hot Arroz Caldo into bowls. Top with halved boiled eggs, fried garlic, spring onions, and a squeeze of calamansi. Offer extra fish sauce on the side. For presentation, a drizzle of toasted garlic oil gives extra depth.
Variations and substitutions
- Substitute calamansi with lime or lemon wedges if not available.
- If jasmine rice is unavailable, use medium grain rice, but cook slightly longer.
- Fish sauce can be replaced with light soy sauce for a milder taste.
- Add a handful of chopped fresh turmeric for a brighter colour and flavour variation.
Cooking Tips for Perfect Arroz Caldo
- Stir the porridge occasionally while simmering to prevent the rice from sticking at the bottom.
- Use homemade chicken stock for deeper flavour.
- For a thicker texture, cook longer; for a thinner texture, add more stock at the end.
- Let the chicken cool slightly before shredding if you prefer shredded pieces instead of whole portions.
Filipino Arroz Caldo (Chicken and Rice Porridge)
Ingredients
For the porridge
- 1 cup jasmine rice rinsed and drained
- 1 whole chicken about 1.2 kg cut into serving pieces
- 8 cups chicken stock preferably homemade
- 1 thumb sized piece of fresh ginger peeled and thinly sliced
- 6 garlic cloves minced
- 1 medium onion finely chopped
- 3 tbsp fish sauce
- 2 tbsp cooking oil
- 1 tsp ground black pepper
- 2 bay leaves
For serving
- 4 boiled eggs peeled
- 4 calamansi fruits or lime wedges
- 4 tbsp fried garlic
- 4 spring onions finely sliced
- Fish sauce to taste
Instructions
- To begin, heat cooking oil in a large heavy pot over medium heat. Sauté garlic until lightly golden, then add onions and sliced ginger. Cook until soft and fragrant. Transition to browning the chicken.
- Add the chicken pieces to the pot. Cook for 5 minutes, turning occasionally until lightly browned on all sides. This develops flavour. Proceed to seasoning.
- Pour in the fish sauce and stir well, scraping up any browned bits from the base of the pot. Allow the liquid to reduce slightly. Move to adding rice and stock.
- Stir in the rinsed rice followed by the chicken stock. Add bay leaves and ground black pepper. Stir to distribute the rice evenly. Transition to simmering.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the rice has broken down and the broth is creamy. Adjust with extra stock or water if needed. Move to final seasoning.
- Once the porridge is creamy, taste for seasoning. Add more fish sauce or salt to suit preference. Remove bay leaves. Prepare toppings next.
- While the porridge finishes cooking, boil eggs, fry garlic if not ready, and slice spring onions. Calamansi should be halved and ready for squeezing. Transition to plating.
- Ladle the hot Arroz Caldo into bowls. Top with halved boiled eggs, fried garlic, spring onions, and a squeeze of calamansi. Offer extra fish sauce on the side. For presentation, a drizzle of toasted garlic oil gives extra depth.
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