Filipino Porridge Name: Arroz Caldo Recipe

The Filipino porridge most often meant by “Filipino porridge” is arroz caldo, a savory chicken-and-rice dish simmered with ginger until creamy. It is commonly served hot with toasted garlic, scallions, and calamansi; home versions vary, and some use glutinous rice or add saffron for color.

Ingredients

1 ½ lb (680 g) bone-in, skin-on chicken thighs, about 4 to 6 pieces
1 cup (185 g) jasmine rice
½ cup (100 g) glutinous rice, also called sweet rice
2 tablespoons (30 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 tablespoons (18 g) finely chopped fresh ginger
6 garlic cloves (about 18 g), finely chopped, divided
2 tablespoons (30 ml) fish sauce, plus more to taste
8 cups (1.9 L) low-sodium chicken broth
3 cups (710 ml) water, plus extra hot water if needed
¼ teaspoon (0.5 g) ground black pepper
⅛ teaspoon (about 0.25 g) saffron threads, optional
½ teaspoon (3 g) fine salt to start, plus more to taste
2 tablespoons (30 ml) neutral oil for crisping the garlic, if needed in addition to the oil above
4 scallions (about 40 g), thinly sliced, for serving
1 lime or 4 calamansi (about 60 ml juice), cut into wedges for serving
2 hard-boiled eggs, peeled and halved, optional

Instructions

Rinse and prep the rice. Combine the jasmine and glutinous rice in a bowl and rinse with cool water, rubbing the grains gently with your fingers. Drain and repeat until the water is less cloudy, usually three or four rinses. Set the rice aside while you chop the aromatics and pat the chicken dry. Rinsing removes loose surface starch, but the rice will still release enough starch during simmering to make the porridge thick and silky.
Brown the chicken. Heat 2 tablespoons oil in a heavy pot or Dutch oven over medium-high heat. Add the chicken skin-side down and brown for about 5 minutes, then turn and brown the other side for 2 to 3 minutes. Work in batches if the pieces are crowded. The chicken will not be cooked through yet. Transfer it to a plate; leave about a tablespoon of fat in the pot and carefully pour off any excess.
Cook the aromatics. Reduce the heat to medium. Add the onion and ginger and cook for 3 to 4 minutes, stirring and scraping up browned bits, until the onion softens. Stir in half of the chopped garlic and cook for about 30 seconds, just until fragrant. Add the fish sauce and black pepper and stir for another 30 seconds. Fish sauce is salty, so wait until the porridge is nearly finished before adding much extra salt.
Simmer the chicken. Pour in the broth and water, then add the browned chicken and any juices from the plate. Bring the liquid to a gentle boil, lower the heat, and simmer uncovered for 15 minutes. Keep the pot at a steady, gentle simmer rather than a hard boil, which can make the broth reduce too quickly before the rice is tender.
Add the rice and saffron. Stir in the drained rice and saffron, if using. Return the liquid to a gentle simmer, then cook uncovered for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pot. As the grains soften, they break down and thicken the broth. If the porridge becomes thicker than you like before the rice is fully tender, add hot water ½ cup (120 ml) at a time.
Check and shred the chicken. Check the thickest part of a thigh with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Lift out the chicken, let it cool just enough to handle, discard the skin and bones, and shred or chop the meat. Stir the chicken back into the pot. If the rice is not tender yet, continue simmering and check again after 5 minutes.
Make crisp garlic. While the rice finishes, heat a small skillet over medium-low heat with the remaining 2 tablespoons oil if the pot does not have enough oil left. Add the remaining garlic and cook, stirring often, until pale golden and crisp, about 2 to 4 minutes. Transfer it promptly to a paper-towel-lined plate; garlic can turn from golden to bitter quickly. If there is enough rendered fat in the main pot, you can use that instead of adding more oil.
Season and serve. Taste the arroz caldo and adjust with salt, fish sauce, or pepper. For a looser porridge, stir in a little hot water or broth; for a thicker one, simmer briefly while stirring. Ladle into bowls and top with crisp garlic and scallions. Offer lime or calamansi wedges and egg halves at the table.

Tips

Use the right texture cues. Arroz caldo should be spoonable and creamy, not a firm mound of rice. It thickens considerably as it stands, so stop cooking when it is slightly looser than your preferred serving consistency. Stir regularly near the end because the starch can settle and catch on the bottom.
Choose a practical rice substitute. If glutinous rice is hard to find, use 1 ½ cups (about 280 g) jasmine rice in total. The porridge will still thicken, but it will be a little less sticky and rich. Do not substitute cooked leftover rice for the uncooked grains in this recipe; it will not release starch in the same way or need the same cooking time.
Adjust salt gradually. Broths and fish sauces vary in saltiness. Start with the measured fish sauce and salt, then taste after the rice has cooked and the chicken is shredded. If the porridge tastes flat, a little more fish sauce or a squeeze of citrus usually gives it more definition than adding salt alone.
Keep the garlic from scorching. Use moderate heat and stir the garlic frequently. Remove it as soon as it is pale golden, since residual heat continues to deepen its color. For a simpler topping, use packaged fried garlic, but add it at the table so it stays crisp.

Serving Suggestions

Serve arroz caldo piping hot in individual bowls, with the toppings arranged separately so each person can season a portion. Crisp garlic contributes a savory crunch, scallions add a fresh onion note, and calamansi or lime brings a bright, tart contrast to the ginger-rich broth. Squeeze citrus in gradually and taste as you go; a small amount can lift the bowl without making it sour.

Hard-boiled egg is a common, satisfying addition, and a little extra fish sauce or ground black pepper can be offered alongside it. For a simple meal, serve the porridge on its own. If you want more on the table, pair it with a light vegetable side or a small plate of pickled vegetables. Keep the rice porridge as the main dish rather than serving it with another heavy starch, since it is already filling.

Variations

Use all glutinous rice. Some cooks prefer a very sticky, thick bowl. Replace both rice amounts with 1 ½ cups (300 g) glutinous rice, keeping the liquid and cooking method the same. Begin checking the texture at about 30 minutes, and add hot water as needed. Different brands and rice ages absorb liquid differently, so the consistency matters more than an exact final volume.

Make it with boneless chicken. Boneless, skinless thighs are convenient, though they provide less flavor to the broth than bone-in pieces. Brown them briefly, then simmer until the thickest portion reaches 165°F (74°C), measured with a food thermometer. Remove and shred the meat while the rice cooks. You may want to use broth rather than water for all the liquid to maintain a full flavor.

Skip the saffron or use a substitute. Saffron is optional; it lends a subtle aroma and yellow hue, but arroz caldo does not depend on it. A small pinch of turmeric can give a similar color, though its earthy flavor is more noticeable, so use only about ⅛ teaspoon (0.5 g). Leaving both out makes a delicious ginger-forward porridge.

Make a seafood-free or vegetarian bowl. To avoid fish sauce, use soy sauce in a smaller amount and adjust to taste; it changes the flavor but still adds savory depth. For a vegetarian version, replace the chicken with sliced mushrooms and use vegetable broth. This is a variation rather than the chicken-based arroz caldo described here, and the mushrooms need only be browned and simmered until tender.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Arroz caldo keeps for 3 to 4 days in the refrigerator. The rice continues to absorb broth as it sits, so the chilled porridge will be much thicker than it was in the pot. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best texture. Leave a little room for expansion and thaw overnight in the refrigerator.

Reheat a portion on the stovetop over medium-low heat, stirring often and adding broth or water a little at a time until it loosens. You can also microwave it in a covered microwave-safe bowl, stirring every minute or so and adding liquid as needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat, since repeated cooling and reheating affects both safety and texture. Add fresh scallions, citrus, and crisp garlic after warming rather than storing those toppings in the porridge.

Frequently Asked Questions

What is the Filipino porridge called?

The best-known Filipino chicken rice porridge is called arroz caldo. The name is Spanish for “hot rice,” but the dish is a Filipino preparation of rice simmered until soft in a savory, ginger-seasoned broth, commonly with chicken. It is related to the broader family of rice porridges found across Asia, but ingredients and toppings vary between households.

Is arroz caldo the same as lugaw?

Not exactly. Lugaw is a general Filipino term for plain or simply seasoned rice porridge, while arroz caldo commonly refers to a chicken version flavored with ginger and often finished with garlic, scallions, and citrus. Usage can vary by region and family, and the names are sometimes used more loosely, so a menu or household recipe may not follow one fixed distinction.

Can I make arroz caldo without glutinous rice?

Yes. Use jasmine rice or another medium- or long-grain white rice, and cook until the grains soften and release starch. The result may be less sticky than a version with glutinous rice, but it will still be creamy. Stir often toward the end and add hot liquid if the rice thickens the pot before it becomes tender.

Why is my arroz caldo too thick?

Rice keeps absorbing liquid as it cooks and continues to thicken as the porridge cools. Stir in hot broth or water, about ½ cup (120 ml) at a time, until it reaches a spoonable consistency. If you are serving a crowd, keep extra hot liquid nearby so the pot can be loosened before serving and again when reheating leftovers.

Can I prepare the toppings ahead?

You can slice the scallions and cut the citrus several hours ahead; keep them covered and refrigerated. Hard-boiled eggs can be cooked and refrigerated in advance, then peeled before serving. Crisp garlic is best made shortly before the meal because it loses crunch when exposed to moisture, but packaged fried garlic is a convenient alternative.

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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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