Arroz caldo is a beloved Filipino rice porridge, made creamy with glutinous rice, flavored with ginger, garlic, and fish sauce, and traditionally topped with a soft-boiled egg. This version is both comforting and satisfying, and we’ve included a full calorie breakdown so you can enjoy it with full awareness. It’s a one-pot meal that’s easy to customize and perfect for any time of day.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit)
- 1 tablespoon (15 ml) vegetable oil
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger (about 1 inch / 2.5 cm), peeled and julienned
- 1 medium onion, chopped
- 1 lb (450 g) chicken thighs or drumsticks, bone-in, skin removed
- 6 cups (1.4 L) chicken broth
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1/2 teaspoon (1 g) ground black pepper
- 6 large eggs
- For garnish: fried garlic, sliced green onions, 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 oil over medium heat. Add the garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and the onion is translucent.
- Add the chicken pieces and cook for 5–7 minutes, turning occasionally, until lightly browned on all sides.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add the drained rice, fish sauce, and black pepper. Stir well. Continue to simmer uncovered, stirring occasionally, for about 20–25 minutes, until the rice is very soft and the porridge has thickened to your preferred consistency. Add more broth or water if it gets too thick.
- While the porridge cooks, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 6–7 minutes for soft-boiled eggs. Drain, cool under cold water, and peel.
- When the chicken is fully cooked and tender, remove the pieces from the pot. Shred the meat, discarding bones, and return the meat to the pot. Stir to combine.
- To serve, ladle the arroz caldo into bowls. Top each with a soft-boiled egg (halved or whole), fried garlic, green onions, and a squeeze of calamansi or lemon.
Tips
- Substitutions: If you can’t find glutinous rice, use regular jasmine or long-grain rice, but the porridge will be slightly less creamy. You can also use chicken breast, but reduce cooking time to avoid dryness.
- Consistency: Arroz caldo thickens as it cools. If you prefer a thinner porridge, add extra broth or water when reheating.
- Common mistake: Don’t skip rinsing the rice—it removes excess starch that can make the porridge gummy. Also, stir occasionally to prevent sticking to the bottom of the pot.
- Make ahead: This dish tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently with a splash of broth.
Serving Suggestions
Serve arroz caldo hot, as a main dish for breakfast, lunch, or a cozy dinner. It pairs well with a side of crispy fried fish or tuyo (dried fish). For a fuller meal, add a side of sautéed greens or a simple cucumber salad. The traditional toppings—fried garlic, scallions, and calamansi—are essential for brightening the rich, savory porridge.
Variations
- Chicken Arroz Caldo with Toasted Rice: Dry-toast 1/2 cup of the glutinous rice in a pan until golden before adding to the pot for a nutty flavor.
- Seafood Version: Replace chicken with shrimp or fish fillets. Add them in the last 5 minutes of cooking to avoid overcooking.
- Vegetarian: Use vegetable broth and omit the chicken. Add tofu or mushrooms for protein. Adjust seasoning with soy sauce instead of fish sauce.
- Spicy Kick: Add a sliced bird’s eye chili (siling labuyo) or a drizzle of chili oil when serving.
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a pot over medium-low heat, adding a splash of broth or water to loosen the porridge. Stir frequently until heated through. The porridge will thicken significantly after refrigeration, so always add liquid. You can also freeze it for up to 2 months, but the texture may change slightly upon thawing.
Frequently Asked Questions
How many calories are in a bowl of arroz caldo with egg?
One serving (about 1.5 cups of porridge plus one soft-boiled egg) contains approximately 350–400 calories. This estimate includes the chicken, rice, and egg, but excludes optional garnishes like fried garlic. The exact count varies based on the cut of chicken and amount of oil used.
Can I use regular rice instead of glutinous rice?
Yes, you can use jasmine or long-grain rice, but the texture will be less sticky and creamy. Glutinous rice is key to the traditional porridge-like consistency. If using regular rice, you may need to cook a bit longer and stir more to break down the grains.
Is arroz caldo healthy?
It’s a balanced meal with protein from chicken and eggs, carbohydrates from rice, and beneficial ginger and garlic. To reduce calories, use skinless chicken breast and limit the oil. To increase fiber, add vegetables like carrots or spinach.
Can I make arroz caldo in a rice cooker or Instant Pot?
Yes, for an Instant Pot, use the sauté function for the aromatics and chicken, then add broth and rice, and cook on high pressure for 10 minutes with natural release. In a rice cooker, simply combine all ingredients (except eggs) and use the porridge setting if available, or cook on regular cycle, stirring occasionally.
How do I prevent the porridge from burning?
Stir frequently, especially during the last 10 minutes of cooking. Use a heavy-bottomed pot to distribute heat evenly. If the porridge seems too thick, add more broth rather than reducing heat too low, which can cause sticking.
Can I use already cooked rice?
Yes, but reduce the broth to 4 cups (960 ml) and simmer for only 10–15 minutes until the rice breaks down. This is a great way to use leftover rice, though the texture will be less creamy than with raw glutinous rice.
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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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