Arroz caldo uses broken rice grains specifically because they release more starch, creating that signature porridge texture.
Arroz Caldo
Dive into a bowl of warm Arroz Caldo, the ultimate Filipino rice porridge that wraps you in comfort! This savory dish features tender chicken and fragrant ginger, simmered to perfection and topped with a sprinkle of green onions and a dash of soy sauce. Customize it to your heart's content—add a squeeze of lemon or a sprinkle of garlic for that extra zing!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4-6 garlic cloves, minced
- 1-3 tbsp ginger, minced (15-45 ml)
- 1/2 onion, diced
- 4 c water (960 ml)
🥩Meat & Seafood(2)
- 2 c chicken broth (480 ml)
- 3 chicken thighs
🫙Pantry Staples(2)
- 1 Tbsp neutral oil, I used olive (15 ml)
- 1 c rice, glutinous, rinsed (240 ml)
🧂Spices & Seasonings(1)
- 1 Tbsp saffron (optional) (15 ml)optional
🍯Sauces & Condiments(1)
- Fish sauce, to taste
👨🍳 Instructions
- 1
In a large pot add over medium high heat add oil. Once the oil is hot add in your chicken and let it brown.
- 2
Add in the garlic, ginger, and onions and let it cook until onions are soft, approx 3 minutes.
- 3
Add in uncooked rice. Stir and let cook for 1 minute.
- 4
Add in broth and water, bring to a boil. Take off any scum at the top.
- 5
Once boiling, lower to medium heat, cover and cook until desired consistency, stirring every so often. I cooked mine for 45 minutes.
- 6
If you’re using saffron, at this point you can lower the heat and add it to the porridge. This will give it extra color and aroma. Add in fish sauce to taste.
- 7
Garnish with lemon, fried garlic, scallions, and eggs.
💡 Pro Tips
- ✓Toast the rice in the pot for exactly 1-2 minutes until grains turn translucent at edges - this creates a nutty flavor and prevents the rice from breaking down into complete mush during the 45-minute simmer.technique1-2 minutes
- ✓Maintain your broth at 185-190°F (gentle simmer) rather than a rolling boil to prevent rice grains from violently breaking apart and creating a gluey texture.timing185-190°F
- ✓Use a 6:1 liquid to rice ratio initially, then add hot liquid in ½ cup increments during cooking because rice continues absorbing liquid and you need to control the final porridge consistency.technique6:1 ratio
- ✓Add saffron during the last 10 minutes of cooking because prolonged heat (over 200°F) breaks down crocin compounds that give saffron its color and delicate flavor.timing10 minutes
- ✓Stir every 8-10 minutes in the same direction to develop the rice's natural starches gradually - this creates the signature creamy texture without over-agitating the grains.technique8-10 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Arroz caldo uses broken rice grains specifically because they release more starch, creating that signature porridge texture.
Arroz Caldo
Dive into a bowl of warm Arroz Caldo, the ultimate Filipino rice porridge that wraps you in comfort! This savory dish features tender chicken and fragrant ginger, simmered to perfection and topped with a sprinkle of green onions and a dash of soy sauce. Customize it to your heart's content—add a squeeze of lemon or a sprinkle of garlic for that extra zing!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4-6 garlic cloves, minced
- 1-3 tbsp ginger, minced (15-45 ml)
- 1/2 onion, diced
- 4 c water (960 ml)
🥩Meat & Seafood(2)
- 2 c chicken broth (480 ml)
- 3 chicken thighs
🫙Pantry Staples(2)
- 1 Tbsp neutral oil, I used olive (15 ml)
- 1 c rice, glutinous, rinsed (240 ml)
🧂Spices & Seasonings(1)
- 1 Tbsp saffron (optional) (15 ml)optional
🍯Sauces & Condiments(1)
- Fish sauce, to taste
👨🍳 Instructions
- 1
In a large pot add over medium high heat add oil. Once the oil is hot add in your chicken and let it brown.
- 2
Add in the garlic, ginger, and onions and let it cook until onions are soft, approx 3 minutes.
- 3
Add in uncooked rice. Stir and let cook for 1 minute.
- 4
Add in broth and water, bring to a boil. Take off any scum at the top.
- 5
Once boiling, lower to medium heat, cover and cook until desired consistency, stirring every so often. I cooked mine for 45 minutes.
- 6
If you’re using saffron, at this point you can lower the heat and add it to the porridge. This will give it extra color and aroma. Add in fish sauce to taste.
- 7
Garnish with lemon, fried garlic, scallions, and eggs.
💡 Pro Tips
- ✓Toast the rice in the pot for exactly 1-2 minutes until grains turn translucent at edges - this creates a nutty flavor and prevents the rice from breaking down into complete mush during the 45-minute simmer.technique1-2 minutes
- ✓Maintain your broth at 185-190°F (gentle simmer) rather than a rolling boil to prevent rice grains from violently breaking apart and creating a gluey texture.timing185-190°F
- ✓Use a 6:1 liquid to rice ratio initially, then add hot liquid in ½ cup increments during cooking because rice continues absorbing liquid and you need to control the final porridge consistency.technique6:1 ratio
- ✓Add saffron during the last 10 minutes of cooking because prolonged heat (over 200°F) breaks down crocin compounds that give saffron its color and delicate flavor.timing10 minutes
- ✓Stir every 8-10 minutes in the same direction to develop the rice's natural starches gradually - this creates the signature creamy texture without over-agitating the grains.technique8-10 minutes