Arroz caldo is a beloved Filipino rice porridge made by simmering glutinous rice in a rich chicken broth infused with ginger, garlic, and fish sauce. It is the ultimate comfort food, often enjoyed for breakfast or as a soothing meal on a rainy day. This version adds a soft-cooked egg on top, which enriches the porridge with its creamy yolk and makes it a more complete, satisfying dish.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit)
- 1 lb (450 g) chicken thighs or drumsticks, bone-in
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 10 g)
- 2-inch (5 cm) piece fresh ginger, peeled and julienned (about 2 tbsp / 20 g)
- 6 cups (1.4 L) chicken broth
- 2 tbsp (30 ml) fish sauce (patis), plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 4 large eggs
- For garnish: sliced scallions, fried garlic, calamansi or lemon wedges
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and sear until lightly browned on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent and the garlic is fragrant, about 3–4 minutes.
- Return the chicken to the pot. Add the rinsed rice, chicken broth, fish sauce, black pepper, and salt. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally to prevent the rice from sticking to the bottom, for about 30–35 minutes, or until the rice is very soft and the porridge has thickened to your desired consistency.
- While the porridge cooks, prepare the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand for 6–7 minutes for a soft-boiled egg. Drain and cool under cold running water, then peel carefully.
- Once the porridge is done, remove the chicken pieces. Shred the meat, discarding the bones, and return the meat to the pot. Stir well. Adjust seasoning with more fish sauce or salt if needed.
- Ladle the arroz caldo into bowls. Top each with a soft-boiled egg, cut in half, and garnish with scallions, fried garlic, and a squeeze of calamansi or lemon juice. Serve hot.
Tips
- Rice substitution: If you don’t have glutinous rice, use regular jasmine or long-grain rice. The porridge will be slightly less sticky but still delicious.
- Consistency: Arroz caldo thickens as it sits. If it becomes too thick, add more broth or water to reach your preferred texture.
- Chicken safety: Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer before serving.
- Egg cooking: For a fully cooked yolk, let the eggs stand in hot water for 9–10 minutes instead of 6–7. Adjust to your preference.
Serving Suggestions
Serve arroz caldo as a hearty breakfast or a comforting lunch. It pairs well with a side of crusty bread or a simple green salad. For a traditional Filipino touch, offer extra fish sauce, calamansi wedges, and chili flakes for diners to customize their bowl.
Variations
- Chicken arroz caldo with saffron: Add a pinch of saffron threads or turmeric powder to the broth for a golden color and earthy flavor.
- Vegetarian version: Omit the chicken and use vegetable broth. Add tofu or mushrooms for protein. Adjust cooking time as the rice will cook faster without meat.
- Seafood arroz caldo: Replace chicken with shrimp or fish. Add the seafood during the last 5–7 minutes of cooking to avoid overcooking.
- Extra creamy: Stir in a splash of coconut milk or a pat of butter at the end for a richer texture.
Storage and Reheating
Refrigerate leftover arroz caldo in an airtight container for up to 3–4 days. The porridge will thicken considerably when cold. To reheat, place it in a pot over medium heat and add a splash of broth or water to loosen it. Stir frequently until hot. Alternatively, microwave individual portions in 1-minute intervals, stirring in between, until heated through. Reheat leftovers to an internal temperature of 165°F (74°C) before serving. For longer storage, freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, chicken breast works, but it can become dry if overcooked. Add it later in the cooking process or shred it and return to the pot just before serving.
What is the difference between arroz caldo and lugaw? Arroz caldo is a Filipino adaptation of the Chinese congee, typically flavored with ginger, garlic, and fish sauce, and often includes chicken. Lugaw is a plainer rice porridge, usually served with just scallions and fried garlic, and is considered a base for other ingredients.
How can I make it gluten-free? This recipe is naturally gluten-free if you use a gluten-free fish sauce. Check the label on your fish sauce, as some brands may contain wheat.
Can I cook this in a rice cooker or Instant Pot? Yes, you can. In a rice cooker, combine all ingredients and cook on the porridge setting. For an Instant Pot, use the sauté function first, then pressure cook on high for 15 minutes, followed by a natural release.
How do I keep the egg from breaking when peeling? Use slightly older eggs (not super fresh) and cool them completely in an ice bath after boiling. Gently crack the shell all over and peel under running water.
Can I make it ahead of time? Yes, you can prepare the porridge a day ahead and refrigerate. The flavors will meld even more. Reheat gently with extra broth to restore the creamy consistency.
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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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