Arroz caldo is a beloved Filipino rice porridge made with glutinous rice, chicken, ginger, and garlic, simmered until thick and creamy, then topped with crispy garlic, scallions, and a squeeze of calamansi. This version is designed to be “ready to eat”—it comes together in about an hour with minimal hands-on attention, making it a comforting, one-pot meal that’s both hearty and soothing. The combination of savory chicken broth, aromatic ginger, and sticky rice creates a porridge that’s satisfying any time of day.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit), rinsed
- 1 cup (185 g) jasmine or long-grain rice, rinsed (or use 2 cups/400 g glutinous rice total)
- 1 tablespoon (15 ml) canola or vegetable oil
- 1 medium onion, chopped (about 1 cup / 160 g)
- 4 cloves garlic, minced (about 1½ tablespoons / 12 g)
- 2 tablespoons (24 g) fresh ginger, peeled and julienned (about a 2-inch piece)
- 1½ pounds (680 g) bone-in chicken thighs or drumsticks, skin removed
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1 teaspoon (2 g) black pepper
- Salt, to taste
For serving:
- Crispy garlic (fried garlic slices or store-bought)
- Thinly sliced scallions (green onions)
- Calamansi or lemon wedges
- Hard-boiled eggs (optional)
Instructions
- Rinse both types of rice in a fine-mesh sieve under cold water until the water runs clear. Drain well and set aside.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and ginger; cook for another minute until fragrant, stirring constantly.
- Add the chicken pieces to the pot. Cook for 5–7 minutes, turning occasionally, until lightly browned on all sides. This step adds flavor, but the chicken does not need to be cooked through yet.
- Pour in the chicken broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a plate and set aside until cool enough to handle.
- Add the rinsed rice to the pot, along with the fish sauce and black pepper. Stir well. Bring back to a simmer, then reduce heat to low. Cook, uncovered, stirring occasionally, for 20–25 minutes, until the rice is tender and the porridge has thickened to a creamy consistency. If it becomes too thick, add more broth or water, ½ cup (120 ml) at a time.
- While the rice cooks, shred the chicken meat, discarding the bones. Once the porridge is done, return the shredded chicken to the pot and stir to combine. Cook for another 2–3 minutes to heat through. Taste and adjust seasoning with salt or more fish sauce.
- Ladle the arroz caldo into bowls. Top each with crispy garlic, scallions, and a squeeze of calamansi or lemon. Serve hot, with extra fish sauce on the side.
Tips
- Rice substitution: If you can’t find glutinous rice, use all jasmine rice. The texture will be slightly less sticky but still creamy. For a lower-carb version, substitute half the rice with cauliflower rice, but note that the cooking time will be shorter and the texture less authentic.
- Don’t skip the ginger: Fresh ginger is key to arroz caldo’s signature aroma and flavor. If you only have ground ginger, use 1 teaspoon, but the fresh version is far better.
- Stir frequently: As the rice cooks, it can stick to the bottom of the pot. Stir every few minutes, especially toward the end, to prevent scorching.
- Make it ahead: The porridge will thicken as it sits. When reheating, add extra broth or water to loosen it to your desired consistency.
Serving Suggestions
Serve arroz caldo as a main dish for breakfast, lunch, or dinner. It’s often accompanied by a side of fried fish (like daing na bangus) or a simple green salad. For a heartier meal, top with a halved hard-boiled egg and a drizzle of sesame oil. The traditional garnish of crispy garlic and calamansi is essential—don’t skip it.
Variations
- Seafood arroz caldo: Replace chicken with shrimp or fish fillets. Add them during the last 5 minutes of cooking, just until cooked through. Use shrimp shells to make a quick stock for extra flavor.
- Vegetarian version: Omit the chicken and use vegetable broth. Add extra mushrooms (like shiitake) and tofu for protein. Increase the ginger and garlic for a punchy flavor.
- Spicy kick: Add a sliced bird’s eye chili (siling labuyo) or a teaspoon of chili garlic sauce along with the broth for heat.
- Creamier texture: Stir in ½ cup (120 ml) of coconut milk at the end for a rich, slightly sweet twist.
Storage and Reheating
Refrigerate leftover arroz caldo in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of broth or water to thin it out. Stir frequently until hot, about 5–7 minutes. You can also reheat in the microwave in 1-minute intervals, stirring in between. The porridge will thicken significantly when chilled, so always add liquid when reheating. Freezing is possible for up to 3 months, but the texture may become slightly grainy upon thawing; add extra broth when reheating to compensate.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out if overcooked. Add the breast pieces during the last 10 minutes of simmering, and shred them carefully. Thighs are more forgiving and flavorful.
What is the difference between arroz caldo and lugaw? Lugaw is a plain rice porridge, while arroz caldo is specifically flavored with chicken, ginger, and often fish sauce. Arroz caldo is the Spanish-influenced version, while lugaw is the more basic Filipino congee.
Can I make this in a rice cooker or Instant Pot? Yes, for a rice cooker, use the porridge setting if available; otherwise, cook on the regular setting and add extra broth. For an Instant Pot, use the sauté function for the chicken and aromatics, then pressure cook on high for 10 minutes with a natural release. The texture may be slightly different but still delicious.
Why is my arroz caldo too thick? This is normal, especially after resting. Simply stir in more hot broth or water when serving. If it’s too thin, continue simmering uncovered for a few more minutes to reduce.
Can I use leftover cooked chicken? Absolutely. Skip the initial chicken simmering step and add the cooked, shredded chicken at the end, just to heat through. You may need to add a bit more broth since you won’t have the chicken cooking liquid.
Is arroz caldo gluten-free? Yes, if you use gluten-free fish sauce (some brands contain wheat). Check the label. The rice and other ingredients are naturally gluten-free.
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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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