A comforting Filipino rice porridge simmered with chicken and abundant ginger, topped with fried garlic and calamansi, perfect for cold days or when unwell.
Arroz caldo shows the strong Spanish and Chinese influences on Filipino cuisine, its name meaning 'hot rice' in Spanish while its congee-like preparation and ginger-forward flavor echo Chinese rice porridge traditions. Rice cooks down slowly with plenty of water and a generous amount of fresh ginger until it breaks apart into a thick, warming porridge, chicken pieces simmering alongside to season the broth as they become tender. Topped with crispy fried garlic, scallions and a squeeze of calamansi, arroz caldo is the dish many Filipino families turn to when someone is feeling under the weather, its warming ginger and simple comfort considered nearly medicinal.
Serves 4
Fry half the minced garlic in 2 tablespoons oil until golden and crisp; remove and set aside for garnish.
In the same pot, cook onion until soft, then add remaining garlic and ginger, cooking 2 minutes until fragrant.
Add the chicken pieces, browning lightly, about 5 minutes.
Stir in the rinsed rice, then add chicken stock, fish sauce and salt; bring to a boil.
Use plenty of ginger — its warming, slightly sharp flavor is the defining characteristic of arroz caldo, more so than in many other rice porridges.
Reduce heat and simmer, stirring occasionally, 30-35 minutes until the rice breaks down into a thick, creamy porridge and the chicken is fully tender.
Add more stock or water if the porridge becomes too thick, adjusting seasoning to taste.
Ladle into bowls, top with fried garlic and scallions, and serve with calamansi wedges.
Use plenty of fresh ginger — its warming, distinctly sharp flavor is what separates arroz caldo from other rice porridges.
Stir occasionally as the rice cooks down, since the thickening porridge can stick and scorch on the bottom of the pot.
Fry the garlic garnish separately and set aside early, since it's much easier to get properly crisp before the rest of the cooking gets underway.
A version with hard-boiled eggs added is a common, heartier addition.
Using glutinous rice gives a thicker, stickier porridge than regular rice, which is more traditional for arroz caldo specifically.
Adding a bit of turmeric or annatto for color is common in some regional variations.
Refrigerate up to 3 days in an airtight container; the porridge thickens considerably as it cools, so add water or stock when reheating.
Arroz caldo reflects both Spanish and Chinese influences on Filipino cuisine, its name from Spanish and its rice porridge format from Chinese congee traditions, and it remains one of the most beloved comfort foods across the Philippines, especially during colder weather or illness.
Yes, regular rice works well too, though glutinous rice gives a thicker, stickier, more traditional texture.
Lime is the most common substitute and provides a similar bright, citrusy finish.
Continue simmering longer, stirring occasionally, to let the rice break down further and the liquid reduce into a properly thick consistency.
Per serving (420g / 14.8 oz) · 4 servings total
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