Comfort The Ultimate Guide to Arroz Caldo or Rice Porridge Recipe

Comfort The Ultimate Guide to Arroz Caldo or Rice Porridge Recipe

Arroz Caldo, a comforting Filipino rice porridge, is a beloved dish that warms the soul with its hearty flavors and soothing texture. This traditional comfort food is made by simmering rice in a flavorful broth infused with ginger, garlic, and chicken. The result is a creamy and nourishing porridge that is both satisfying and comforting.

The key to a delicious Arroz Caldo lies in the slow cooking process, which allows the flavors to meld together and the rice to become tender and creamy. The addition of chicken pieces, typically thighs or breast, adds richness and depth to the dish, while also providing protein and substance.

Arroz Caldo is often garnished with a variety of toppings to enhance its flavor and texture. Common toppings include crispy fried garlic, chopped green onions, sliced hard-boiled eggs, and calamansi (Philippine lime) wedges for added acidity. These toppings add layers of complexity to the dish, creating a harmonious balance of flavors and textures.

Served piping hot, Arroz Caldo is a comforting meal that is perfect for chilly nights or rainy days. Whether enjoyed as a hearty breakfast, a satisfying lunch, or a warming dinner, Arroz Caldo is a culinary treasure that brings comfort and joy to Filipino households throughout the year.

Arroz Caldo or Rice Porridge

Recipe by Kulinarya
Ingredients: Serve 6
  • 1.2 kilo whole chicken
  • 1 kilo chicken bones
  • 1 head garlic
  • 2 thumb sized pieces ginger
  • 1 big onion
  • 1 ½ cups glutinous rice
  • 20g spring onions, chopped finely, for garnish
  • ½ cup oil
  • 2 tbsp oil
  • 1 tbsp salt
  • 3 tbsp fish sauce (patis)
  • ½ tsp black pepper
  • 12 cups water

  • Clean the whole chicken and the chicken bones thoroughly. Drain.
  • Crush, peel and mince the garlic.
  • Peel and thinly slice the ginger.
  • Peel and slice the onion.
  • Wash the glutinous rice and let soak for 30 minutes.
  • Take the bottom white portion of the spring onion and slice thinly. Set aside.

  • Over medium heat, fry half of the garlic in ½ cup oil until golden brown and crisp. Set aside to drain on paper towels.
  • In a preheated pot, add the 2 tbsp oil and saute the remaining garlic, ginger and onion for about a minutes. Add the chicken bones, salt, patis, and pepper.
  • Add the 12 cups of water and let it come to a boil. Add the whole chicken. When boiling, cover. After 9 minutes turn off the heat, keep the pot tightly covered for 30 minutes. This step is important to keep the chicken moist and velvety.
  • Remove the chicken from the pot and debone carefully. Return the bones and skin to the stock and continue to simmer for another 20 minutes. Adjust the seasoning. Strain. Discard the bone and skin.
  • Bring 10 cups of the stock to the boil and add the glutinous rice. Reduce the heat and continue to simmer, stirring continuously, for about 25 minutes or until the rice is tender.
  • Just before serving, slice the chicken into strips. To serve. Reheat the porridge and return the chicken pieces. End.

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