skip to Main Content

Arroz Caldo (Rice Porridge)

Try this simple recipe for Arroz Caldo, a Filipino rice porridge or congee , made with glutinous and chicken, flavored with ginger and other spices. | wordpress-152313-459899.cloudwaysapps.comArroz Caldo is a Filipino rice porridge or congee , made with glutinous or sticky rice and flavored with ginger and other spices. The main difference of Arroz Caldo from other rice porridge, like Goto or Lugaw, is that it uses chicken meat and sometimes chicken liver and hard-boiled egg.  Although it is known to be a good comfort food for the sick especially during the rainy season, it is also usually served as breakfast because it is filling and nutritious.

rice porridge

Arroz Caldo (Rice Porridge)
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Tablespoon cooking oil
  • 2 clove garlic, minced
  • 1 small onion, chopped
  • 4 Tablespoon ginger, peeled, julienned and crushed
  • 1 kilo chicken, cut into serving pieces
  • 2-3 Tablespoon fish sauce
  • ½ teaspoon black ground pepper
  • 1 cup glutinous rice, uncooked
  • 6-7 cups water
  • 1 Tablespoon safflower (optional)
  • 3-4 hard boiled eggs (optional)
  • 3-4 pieces chicken liver, preboiled (optional)
  • Toppings:
  • fried minced garlic
  • onion leeks, chopped
  • kalamsi or lemon slices
  1. In a large pot over medium heat, saute garlic, onion and ginger in hot oil.
  2. Add in the chicken pieces and stir in fish sauce and ground pepper and let simmer in own juice until outer layer is slightly golden, turning occasionally to keep them from burning.
  3. Mix in the glutinous rice and cook for a 1-2 minutes. Pour in the water and bring to a boil. Cover pot to let the rice is cook faster while mixing now and then to prevent the rice from sticking at the bottom of the pot.
  4. Add the safflower, hard boiled eggs and liver and simmer for a few more minutes.
  5. Serve hot and top with fried garlic, leeks and a squeeze of kalamsi or lemon.



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Back To Top