Vegetarian Arroz Caldo Recipe (Filipino Rice Porridge)

Vegetarian arroz caldo is a comforting Filipino rice porridge traditionally made with chicken and ginger. This meatless version swaps the poultry for hearty mushrooms and protein-rich chickpeas, while keeping the signature creamy texture and warming, garlicky, and gingery flavors. It’s a satisfying one-pot meal that’s both nourishing and deeply flavorful, perfect for chilly days or when you need a little comfort in a bowl.

Ingredients

1 cup (200 g) jasmine rice, rinsed and drained
2 tbsp (30 ml) neutral oil (like canola or sunflower)
1 medium onion, finely chopped (about 1 cup / 150 g)
4 cloves garlic, minced (about 1 tbsp / 10 g)
2 tbsp (30 g) fresh ginger, peeled and minced
1 cup (100 g) fresh shiitake or cremini mushrooms, sliced
1 can (15 oz / 425 g) chickpeas, drained and rinsed
6 cups (1.4 L) vegetable broth, preferably low-sodium
2 tbsp (30 ml) soy sauce or tamari (for gluten-free)
1 tbsp (15 ml) fish sauce substitute (or use extra soy sauce)
1 tsp (2 g) ground black pepper
1 tsp (5 g) salt, or to taste
For garnish: fried garlic, sliced scallions, crispy shallots, lemon wedges, and fresh cilantro

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes.
Add the garlic and ginger, and cook for another minute until fragrant, stirring constantly to avoid burning.
Add the mushrooms and cook until they release their liquid and start to brown, about 5–6 minutes.
Stir in the rinsed rice and chickpeas, coating them well with the aromatics. Cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth, soy sauce, fish sauce substitute (if using), and black pepper. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer gently for 30–35 minutes, stirring every 5–7 minutes to prevent sticking and to help the rice break down and thicken the porridge.
After 30 minutes, check the consistency—it should be thick and creamy but still pourable. If it’s too thick, add more hot broth or water (¼ cup / 60 ml at a time) until desired consistency. Season with salt to taste.
Serve hot, topped with fried garlic, scallions, crispy shallots, a squeeze of lemon, and fresh cilantro.

Tips

Rice choice: Jasmine rice is traditional and gives the best creamy texture. You can substitute with regular long-grain white rice, but avoid brown rice as it won’t break down as easily and will change the cooking time significantly.
Ginger: Use fresh ginger, not dried. The amount can be adjusted to your taste—more for a spicier kick, less for a milder porridge.
Stirring: Don’t skip the stirring! Arroz caldo tends to stick to the bottom of the pot. Stirring every few minutes ensures even cooking and prevents burning.
Make it vegan: The recipe is already vegetarian; to make it fully vegan, ensure the fish sauce substitute is vegan (or omit it) and use soy sauce or tamari.

Serving Suggestions

Serve arroz caldo as a main dish for lunch or dinner, accompanied by a side of crusty bread or a simple green salad. It’s also delicious with a drizzle of sesame oil and extra chili flakes for heat. For a more filling meal, top with a soft-boiled egg or cubed tofu.

Variations

Mushroom medley: Use a mix of wild mushrooms like oyster, enoki, and shiitake for a more umami-rich broth.
Add greens: Stir in a handful of baby spinach or bok choy in the last 5 minutes of cooking for extra nutrients and color.
Spicy version: Add 1–2 chopped bird’s eye chilies or a teaspoon of chili garlic oil along with the aromatics.
Use different grains: For a twist, substitute half the rice with quinoa or barley—just adjust the liquid and cooking time accordingly.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The porridge will thicken as it sits; when reheating, add a splash of broth or water to loosen it. Reheat in a saucepan over medium-low heat, stirring frequently, until hot and creamy (about 5–7 minutes). You can also microwave individual portions for 2–3 minutes, stirring halfway. For longer storage, freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make arroz caldo in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 4–5 hours. For an Instant Pot, use the sauté function for the aromatics, then add the remaining ingredients and cook on high pressure for 12 minutes, followed by a natural release for 10 minutes.

What can I use instead of fish sauce? A vegan fish sauce substitute is available in many Asian grocery stores, or you can simply use an extra tablespoon of soy sauce. The flavor will be slightly different but still delicious.

Can I use brown rice? Yes, but brown rice takes much longer to cook and won’t become as creamy. If using brown rice, increase the broth to 7 cups and simmer for 50–60 minutes, adding more liquid as needed.

Is arroz caldo supposed to be thick or soupy? Traditional arroz caldo is thick and porridge-like, but you can adjust the consistency to your preference by adding more broth. Some prefer it soupier, others thicker—both are acceptable.

Can I add chicken to make it non-vegetarian? Absolutely. If you’d like to add chicken, use 1 lb (450 g) of boneless chicken thighs, cut into bite-sized pieces. Brown them with the aromatics before adding the rice, and cook the porridge until the chicken is cooked through and reaches a safe internal temperature of 165°F (74°C) per USDA FSIS guidelines.

What’s the best way to fry garlic for garnish? Heat a small pan with 2–3 tablespoons of oil over medium-low heat. Add thinly sliced garlic and cook, stirring constantly, until golden brown and crisp. Remove immediately and drain on paper towels—it will crisp up more as it cools.

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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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