Filipino Rice Congee (Arroz Caldo) Recipe

Filipino rice congee, commonly called arroz caldo, is a ginger-scented rice porridge simmered with chicken, garlic, and broth until the grains turn soft and creamy. It is a flexible, Spanish-influenced Filipino comfort dish, served hot with bright calamansi or lime and savory toppings; home cooks vary the rice, seasoning, and garnishes to taste.

Ingredients

1 cup (185 g) jasmine rice
1/2 cup (100 g) glutinous rice, also called sweet rice; use another 1/2 cup (100 g) jasmine rice if unavailable
1 1/2 lb (680 g) bone-in, skin-on chicken thighs, about 4 pieces
2 tablespoons (30 ml) neutral cooking oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 tablespoons (20 g) finely chopped fresh ginger
9 garlic cloves (about 27 g), finely chopped and divided
8 cups (1.9 L) low-sodium chicken broth, plus up to 2 cups (475 ml) hot water or broth for thinning
1 tablespoon (15 ml) fish sauce, plus more to taste
1 tablespoon (about 2 g) dried kasubha, or safflower threads; optional
1/4 teaspoon ground turmeric if kasubha is unavailable, optional
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 large eggs, for serving
3 scallions (about 45 g), thinly sliced
1 lime, cut into wedges, or 2 calamansi if available
1/2 cup (15 g) crisp garlic topping, optional, or the fried garlic made in the recipe

Instructions

Prepare the rice and toppings. Rinse both types of rice together in a fine-mesh strainer under cool water, stirring with your fingers, until the water is less cloudy, about 1 minute. Drain well. Chop the onion, ginger, garlic, and scallions, keeping 3 chopped garlic cloves separate for the topping. Set out the broth and seasonings so they are ready to add. This preparation takes about 20 minutes, including washing and chopping.
Brown the chicken. Heat the oil in a heavy 5- to 6-quart pot or Dutch oven over medium-high heat. Pat the chicken dry and season it with a small pinch of the measured salt and pepper. Brown it skin-side down for 5 minutes, then turn and brown the other side for about 3 minutes. The chicken does not need to cook through yet. Transfer it to a plate; leave the flavorful fat in the pot. If the pot is very dry, add a teaspoon of oil.
Cook the aromatics. Reduce the heat to medium. Add the onion and cook, stirring, for about 3 minutes until softened. Add the ginger and 6 of the chopped garlic cloves; stir for 30 seconds, just until fragrant. Avoid letting the garlic turn dark brown, which can make the porridge taste bitter.
Toast the rice and add broth. Stir in the drained rice and cook for 2 minutes so the grains are coated with the aromatic oil. Pour in the 8 cups (1.9 L) broth and scrape the bottom of the pot to release browned bits. Add the fish sauce, kasubha if using, salt, and pepper. Return the chicken and any juices on the plate to the pot. Bring the liquid just to a gentle boil, stirring so rice does not settle and catch on the bottom.
Simmer until the rice is creamy. Lower the heat to maintain a steady, gentle simmer, partially cover the pot, and cook for 45 to 50 minutes. Stir every 8 to 10 minutes, scraping the bottom and corners, and keep the lid slightly ajar so steam can escape. The rice should soften and begin to break down, making the broth thick and porridge-like. If the mixture becomes thicker than you like before the rice is tender, add hot water or broth 1/2 cup (120 ml) at a time.
Cook the eggs while the porridge simmers. Put the eggs in a small saucepan and cover with cool water by about 1 inch (2.5 cm). Bring to a boil, turn off the heat, cover, and leave for 10 to 12 minutes. Transfer them to cold water, then peel and halve. For whole boiled eggs, cook until both the yolks and whites are firm.
Check the chicken and finish the congee. Check the thickest part of each thigh with a food thermometer, keeping the probe away from the bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again after several minutes. Transfer cooked chicken to a plate, remove the skin and bones, and shred or cut the meat into bite-size pieces. Return the chicken to the pot and simmer for 2 minutes. Taste and adjust with more fish sauce, salt, pepper, or hot broth until the texture and seasoning suit you.
Make a quick garlic topping and serve. While the chicken rests, place the reserved 3 chopped garlic cloves in a small pan with 1 tablespoon of oil. Cook over low to medium-low heat, stirring often, for 2 to 3 minutes, until pale golden; it will darken a little as it cools. Spoon the congee into bowls and top with scallions, halved egg, crisp garlic, and a squeeze of lime or calamansi. Serve immediately while hot.

Tips

Use the rice you have. A mix of jasmine and glutinous rice gives this version a particularly thick, silky texture, but all jasmine rice works well. Rinse it first to remove excess surface starch, then stir periodically during cooking so grains do not form a dense layer at the bottom. Do not expect the uncooked grains to stay separate; congee is meant to become soft.
Keep the simmer gentle. A hard boil can make the bottom scorch before the rice has softened, and it may cause the chicken to toughen. If the pot bubbles vigorously, lower the heat. Use a heavy pot if possible, and stir more often near the end as the porridge thickens.
Adjust thickness at the end. Congee continues to thicken as it sits, and the rice absorbs more liquid as it cools. Keep hot broth or water nearby and stir in a little at a time rather than making the pot very thin at the start. For a looser bowl, add more liquid just before serving.
Season in stages. Broths and fish sauces vary in saltiness, so begin with the listed amounts and taste after the chicken has been shredded and returned. If using regular-sodium broth, start with less added salt. Kasubha (safflower) gives subtle color and a mild flavor; a small pinch of turmeric is a practical color substitute, but it tastes earthier and is not identical.

Serving Suggestions

Serve arroz caldo in warm bowls with the toppings set out separately, so everyone can choose how much crunch, acidity, and seasoning to add. Scallions and fried garlic bring freshness and crisp texture, while a squeeze of calamansi or lime cuts through the rich, savory broth. If you have fish sauce, offer a small dish at the table for people who want a saltier finish. A halved hard-boiled egg makes the bowl more substantial, and freshly ground black pepper is an easy final touch.

For a fuller Filipino-inspired meal, pair the congee with a simple side of sautéed greens or a crisp vegetable salad. It can also be served on its own as a generous one-bowl meal, especially when each serving gets chicken and an egg. Put any extra toppings in separate dishes rather than stirring them into the whole pot; that helps keep the scallions and garlic crisp and lets leftovers store more cleanly.

Variations

Make it with boneless chicken. Boneless, skinless thighs are convenient and still flavorful. Brown them briefly, then check them with a thermometer as the rice simmers; remove each piece once it reaches the poultry safe minimum of 165°F (74°C), shred it, and return it near the end. They may cook faster than bone-in thighs, so rely on temperature rather than the clock alone.

Use all jasmine rice. Replace the glutinous rice with the same quantity of jasmine rice for a slightly less sticky porridge. The method and liquid amount remain the same, though stirring and adding a little extra broth at the end can help you reach your preferred texture.

Make a meatless version. Use vegetable broth and replace the chicken with 8 ounces (225 g) sliced mushrooms. Brown the mushrooms in batches before cooking the onion, then continue with the rice and broth. The result is less rich and has a more earthy flavor; season gradually with fish sauce, or use soy sauce for a vegetarian alternative. Skip the egg to keep the bowl fully plant-based.

Change the aromatics and toppings. Some cooks add a small amount of lemongrass or use toasted garlic generously, while others keep the flavor simple with ginger and fish sauce. A pinch of turmeric can lend color when safflower is hard to find, but it will give the broth a more noticeable spice note. Calamansi is traditional in many servings; lime is an accessible substitute with a similar bright acidity.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow covered containers. Keep the congee refrigerated for 3 to 4 days. Store eggs and crisp garlic separately when possible: the egg topping stays neater, and garlic kept in the porridge will lose its crunch. The rice will absorb broth in the refrigerator, so a container that looks quite thick the next day is normal.

For longer storage, freeze the cooled congee in airtight, freezer-safe containers for up to 2 months for best texture. Leave a little space at the top for expansion. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of water or broth. The rice may soften further after freezing, but stirring as it warms helps restore an even, creamy consistency.

Reheat a serving in a saucepan over medium-low heat, stirring frequently and adding broth or water a little at a time until it loosens. Heat leftovers throughout to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the same batch. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Add fresh lime, scallions, and crisp garlic after reheating.

Frequently Asked Questions

Is arroz caldo the same as lugaw?
Arroz caldo is a Filipino rice porridge, often made with chicken, ginger, garlic, and broth. Lugaw is a broader term for Filipino rice porridge and can refer to simpler or differently topped versions. Names and recipes vary by household and region, so the terms are not always used in exactly the same way.

Can I make Filipino rice congee with leftover cooked rice?
Yes, though the timing and texture will differ. Start by cooking the aromatics and chicken, then add cooked rice and broth and simmer until the chicken is safely cooked and the rice has softened into the liquid. Since cooked rice is already hydrated, begin with less broth than the recipe calls for and add more as needed; the result may be less creamy than a pot made with raw rice.

Why is my arroz caldo too thick?
Rice keeps absorbing liquid as it cooks and while the porridge rests, so thickness is common. Stir in hot water or broth in small additions until it loosens, then taste again because added liquid also dilutes the seasoning. For leftovers, thin each portion as you reheat it instead of adding liquid to the storage container.

Can I make it without fish sauce?
Yes. Replace it with an equal amount of soy sauce, then taste before adding more salt. Soy sauce gives a darker color and a slightly different savory flavor. For a fish-free option that is also gluten-free, check the label on a suitable tamari and use it in the same way.

Do I need safflower or calamansi?
No. Kasubha, or safflower, is optional and is mostly used for its delicate color; a small pinch of turmeric can stand in, with a more earthy taste. Calamansi gives the classic bright finish, but lime wedges work well and are easier to find in many grocery stores.

Can I make the congee ahead?
Yes. Cook it completely, cool and refrigerate it within 2 hours, then reheat portions with extra broth or water. The texture will be thicker after chilling, and the rice may break down more on reheating. Keep fresh citrus and crunchy toppings separate until serving, and reheat leftovers to 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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