Arroz Caldo (Filipino Chicken Rice Porridge)
Arroz caldo is a Filipino chicken rice porridge simmered with ginger, garlic, fish sauce, egg, spring onion, and calamansi.
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55 mintotal
Prep 10 min · Cook 45 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; the rice thickens while it simmers, so keep the heat low and stir more often near the end.
Method
Heat oil in a pot over medium heat, then sauté onion, garlic, and ginger for 2 minutes until fragrant.
2 min
Add chicken pieces and cook for 4 to 5 minutes until the outside turns opaque.
4–5 min
Add glutinous rice, chicken stock, water, fish sauce, and ground black pepper.
Bring to a boil, then lower the heat and simmer for 35 to 40 minutes, stirring often so the rice does not stick.
35–40 min
Cook until the rice breaks down and the porridge becomes thick and creamy.
Finish with calamansi juice, then top with boiled egg and spring onion greens.
How to tell it's done
The porridge should be thick, spoonable, and creamy with tender chicken pieces.
Getting it right
Tip
Stir regularly after the rice starts swelling; this gives arroz caldo its creamy body without dairy.
What to serve it with
Serve hot with extra calamansi juice and ground black pepper on the side.
Common mistakes
- The porridge sticks or becomes too thick.
- Stir regularly once the rice swells, and loosen it with hot water or stock until it is spoonable.
Substitutions
- Glutinous Rice → Rice — Regular rice works, but the porridge will be slightly less creamy.
- Calamansi Juice → Lemon Juice — Use lemon juice only when calamansi juice is unavailable.
- Chicken Thigh → Chicken Breast — Chicken breast can be used, but cook gently to avoid dryness.
Storing and reheating
Refrigerate arroz caldo without egg toppings for up to 3 days. It thickens as it sits, so reheat with extra stock or water; freezing is not ideal for the rice texture.
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