Arroz caldo is a beloved Filipino rice porridge, rich with ginger, garlic, and chicken, traditionally enjoyed as a comforting breakfast or a soothing meal on rainy days. This version takes inspiration from the popular Red Ribbon bakery’s arroz caldo, known for its creamy texture, generous toppings, and a distinct savory depth from fish sauce and toasted garlic. It’s a one-pot dish that delivers both warmth and satisfaction, perfect for feeding a crowd or meal-prepping for the week.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 tablespoon / 10 g)
- 2 tablespoons (30 g) fresh ginger, peeled and julienned
- 2 pounds (900 g) bone-in chicken thighs or drumsticks, skin removed
- 1 cup (200 g) uncooked glutinous rice (also called sweet rice or malagkit)
- 1 cup (185 g) uncooked jasmine or long-grain rice
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (5 g) salt, or to taste
- For garnish: 2 hard-boiled eggs, quartered, 1/4 cup (40 g) fried garlic, 1/4 cup (10 g) sliced green onions, 1 lemon or calamansi, cut into wedges
Instructions
- Heat the vegetable oil in a large, heavy-bottomed pot (at least 5 quarts / 5 L) over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes.
- Add the garlic and ginger, and cook for another 2 minutes until fragrant, being careful not to brown the garlic too much.
- Add the chicken pieces to the pot. Sear them for about 4–5 minutes per side, until lightly browned. This step adds flavor, but the chicken does not need to be cooked through yet.
- Stir in both types of rice. Cook, stirring constantly, for 2 minutes to toast the rice slightly and coat it with the aromatics.
- Pour in the chicken broth, fish sauce, black pepper, and salt. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook for 45–50 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom. The porridge is ready when the rice is very soft and the mixture has thickened to a creamy, porridge-like consistency. The chicken should be fully cooked and tender.
- Using tongs, remove the chicken pieces from the pot. Shred the meat, discarding the bones, and return the shredded chicken to the pot. Stir to combine. (If you prefer, you can leave the chicken pieces whole, but shredding is more typical of the Red Ribbon style.)
- Taste and adjust seasoning with more fish sauce or salt if needed. The porridge should be savory and slightly salty.
- Ladle the arroz caldo into bowls. Top each serving with a quartered hard-boiled egg, a generous sprinkle of fried garlic and green onions, and serve with lemon or calamansi wedges on the side for squeezing over the top.
Tips
- Rice ratio: The combination of glutinous rice and jasmine rice gives the porridge its signature creamy yet slightly chewy texture. If you can’t find glutinous rice, you can use all jasmine rice, but the texture will be less sticky and more like a traditional congee.
- Stirring is key: Stir the porridge frequently, especially during the last 20 minutes of cooking, to prevent the rice from scorching at the bottom of the pot. A heavy-bottomed pot also helps distribute heat evenly.
- Make it ahead: Arroz caldo thickens as it sits. If making ahead, you may need to add extra broth or water when reheating to reach your desired consistency.
- Fried garlic: For the best flavor, make your own fried garlic by sautéing sliced garlic in oil until golden brown and crisp. Store-bought fried garlic works in a pinch, but homemade is far more aromatic.
Serving Suggestions
Arroz caldo is a complete meal on its own, but it pairs beautifully with a side of crispy fried fish (like tuyo or daing) or a simple green salad with a tangy vinaigrette. For a heartier spread, serve it alongside other Filipino favorites like lumpia or pancit. A squeeze of fresh lemon or calamansi over the top is essential to brighten the rich, savory flavors.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add extra mushrooms (like shiitake or oyster) for umami, and consider adding tofu or chickpeas for protein.
- Spicy: Add 1–2 chopped bird’s eye chilies (siling labuyo) along with the ginger for a spicy kick, or serve with chili oil on the side.
- Seafood: Swap the chicken for shrimp or fish fillets. Add them during the last 10 minutes of cooking to avoid overcooking.
- Extra creamy: Stir in 1/2 cup (120 ml) of coconut milk during the last 5 minutes of cooking for a richer, slightly sweet porridge.
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 3–4 days. The porridge will thicken considerably when chilled. To reheat, place it in a pot over medium-low heat, adding a splash of chicken broth or water to loosen it to your desired consistency. Stir frequently until heated through. You can also reheat individual portions in the microwave, stirring every 30 seconds. For longer storage, freeze the porridge in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use only glutinous rice? Yes, you can, but the porridge will be very sticky and thick. The combination of glutinous and jasmine rice is what creates the balanced, creamy texture that is characteristic of Red Ribbon’s version.
What can I use instead of fish sauce? Soy sauce is the most common substitute, but it will change the flavor profile. Use about 1.5 tablespoons of soy sauce to start, and adjust to taste. You can also add a splash of oyster sauce for extra depth.
My arroz caldo is too thick, how do I fix it? Simply stir in more hot broth or water, a little at a time, until you reach the desired consistency. Remember that it will thicken further as it cools, so err on the side of slightly thinner when serving.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and chicken first, then transfer everything to the slow cooker and cook on low for 4–6 hours. For an Instant Pot, use the sauté function for the aromatics and chicken, then cook on high pressure for 15 minutes with a natural release.
Is arroz caldo the same as lugaw? Arroz caldo is essentially a chicken and rice porridge, while lugaw is a more generic Filipino rice porridge that can be plain or flavored with various ingredients. Arroz caldo is a specific type of lugaw that always includes chicken and ginger.
Can I skip the hard-boiled egg? Yes, the egg is a traditional garnish, but you can omit it or replace it with a soft-boiled egg for a runny yolk that enriches the porridge.
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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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