Vegan arroz caldo is a comforting Filipino rice porridge traditionally made with chicken, ginger, and garlic. This plant-based version swaps the chicken for meaty mushrooms and adds a rich, savory depth with soy sauce and toasted garlic, all while keeping the classic creamy, congee-like texture. It’s a warming, healing bowl that’s perfect for cold days or when you need a little comfort.
Ingredients
- 1 cup (200 g) jasmine rice (or other long-grain rice)
- 1 tbsp (15 ml) neutral oil (like canola or sunflower)
- 1 medium onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 tbsp / 10 g)
- 2 tbsp (30 g) fresh ginger, peeled and julienned or minced
- 8 oz (225 g) cremini or button mushrooms, sliced (or oyster mushrooms for a more meaty texture)
- 6 cups (1.4 L) vegetable broth (low-sodium preferred)
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) lemon juice (or calamansi if available)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- For garnish: sliced green onions, crispy fried garlic, lemon wedges, and a drizzle of sesame oil (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well and set aside.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5–7 minutes.
- Stir in the drained rice and toast for 1–2 minutes, stirring frequently.
- Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 30–35 minutes, until the rice is very soft and the porridge has thickened to your liking. Stir more frequently toward the end to prevent sticking.
- Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning, adding more salt or soy sauce if needed.
- Ladle into bowls and top with green onions, crispy fried garlic, a squeeze of lemon, and a drizzle of sesame oil if desired. Serve hot.
Tips
- Rice texture: For a thicker, more traditional congee, use less broth (5 cups). For a soupier porridge, add more broth. The porridge will also thicken as it sits, so you may want to add extra broth when reheating.
- Mushroom options: Cremini or button mushrooms are easy to find, but shiitake or oyster mushrooms add a more savory, umami flavor. If using dried shiitake, rehydrate them first and use the soaking liquid as part of the broth.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
- Don’t skip the ginger: Ginger is the heart of arroz caldo. Use fresh ginger, not dried, and cut it into matchsticks or mince it finely so it infuses the whole pot.
Serving Suggestions
Serve this vegan arroz caldo as a main dish with a side of vegan lumpia or a fresh cucumber salad. It’s also wonderful with a drizzle of chili oil or a sprinkle of crushed red pepper for heat. For a heartier meal, add a handful of baby spinach or bok choy in the last 5 minutes of cooking.
Variations
- Add protein: Stir in cubed extra-firm tofu (pressed and pan-fried) or vegan chicken strips during the last 10 minutes of cooking.
- Make it a “goto�: Add a splash of coconut milk or a dollop of vegan cream for a richer, creamier version.
- Spicy kick: Add a chopped Thai chili or a teaspoon of sambal oelek along with the garlic.
- Different grains: Substitute half the rice with quinoa or brown rice, but adjust cooking time and broth accordingly (brown rice will need longer).
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 4 days. The porridge will thicken considerably; when reheating, add a splash of vegetable broth or water to reach your desired consistency. Reheat on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute intervals. You can also freeze this porridge for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook and needs more liquid. Increase the broth to 7 cups and simmer for 50–60 minutes, or until the rice is very soft.
What can I use instead of mushrooms? If you don’t have mushrooms, you can use canned jackfruit (rinsed and shredded) or simply omit them—the porridge will still be flavorful, but less hearty. For a protein boost, add chickpeas or lentils.
Is this arroz caldo gluten-free? It can be! Just use tamari or coconut aminos instead of soy sauce. Always check your vegetable broth label as some brands contain gluten.
How do I get the rice extra creamy? The key is to stir the porridge frequently during the last 15 minutes of cooking. This helps release the starch from the rice, creating a naturally creamy texture. You can also use a potato masher to gently mash some of the rice against the pot.
Can I make this in a slow cooker or Instant Pot? Yes. For the Instant Pot, sauté the aromatics and mushrooms on the Sauté function, then add the rice and broth. Cook on high pressure for 15 minutes, then natural release for 10 minutes. For a slow cooker, cook on low for 4–5 hours, stirring occasionally.
What is the traditional garnish? Traditionally, arroz caldo is topped with crispy fried garlic, sliced green onions, and a wedge of calamansi or lemon. You can also add a hard-boiled egg (vegan or regular) for extra richness.
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