Arroz Caldo
Aroskaldo
Learn how to make golden arroz caldo with kasubha, shredded chicken, toasted garlic, egg, and calamansi—the classic Filipino rice porridge for rainy days.
Serves 6 · 1h 20m total
The Story
Arroz caldo belongs to the same family of rice porridges as Chinese congee, but in the Philippines it took on a distinctly local character through ginger, patis, and a golden bowl finished at the table. The name comes from Spanish words for rice and broth, yet the dish feels fully Filipino in home kitchens, carinderias, and late-night stalls.
A proper bowl looks like the classic street-and-home version: porridge tinted warm yellow from ginger and a pinch of kasubha (safflower), shredded chicken stirred through, then a mound of crispy toasted garlic in the center with green onion and halved boiled egg on top. Calamansi and siling labuyo on the side let each person adjust tang and heat without muddying the broth.
Filipino cooks often reach for arroz caldo when someone is sick, when rain quiets the streets, or when breakfast needs something heavier than bread but lighter than a full silog. Malagkit rice gives the porridge its thick, creamy body; frequent stirring releases starch so the texture stays lush without cream.
Best paired with
Extra toasted garlic on the side, hot calamansi tea, or lumpiang shanghai for a fuller merienda spread.
Lola's Tips
- ✦Fry the topping garlic separately in a small pan until deep golden—do not burn it or the bowl will taste bitter.
- ✦A pinch of kasubha in the simmering pot gives the familiar golden color; stir it in early so the hue spreads evenly.
- ✦Keep the porridge slightly looser than you want—it thickens as it rests and when you add shredded chicken back.
- ✦Layer toppings at the table: toasted garlic in the center, green onion beside it, egg halves on top, then cracked pepper.
Substitutions
- kasubha (safflower) → a tiny pinch of turmeric for color only (less traditional)
- chicken thigh → shredded rotisserie chicken stirred in at the end
- malagkit rice → all jasmine rice for a thinner porridge
- siling labuyo → sliced Thai chilies or skip for mild bowls
Ingredients
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Instructions
- 1
Pat chicken dry and season lightly with pepper. Heat 2 tbsp oil in a heavy pot over medium-high heat and brown chicken for 3 minutes per side. Remove and set aside.
- 2
In the same pot, saute minced garlic, onion, and ginger for 2 minutes until fragrant. Add malagkit rice and jasmine rice and toast for 2 minutes, stirring so the grains pick up the ginger oil.
- 3
Pour in chicken broth and water. Add kasubha, return chicken to the pot, bring to a boil, then lower heat to a steady simmer.
- 4
Cook uncovered for 35 to 40 minutes, stirring every 5 to 7 minutes, until the rice breaks down and the porridge is thick and golden.
- 5
Shred chicken off the bone and return meat to the pot. Stir in fish sauce and adjust seasoning with pepper or more patis.
- 6
While the porridge finishes, heat the remaining 1 tbsp oil in a small pan over medium-low heat. Fry sliced garlic, stirring often, until deep golden and crisp. Drain on paper towels.
- 7
Ladle arroz caldo into bowls. Top each with a generous pile of toasted garlic in the center, green onion beside it, and halved hard-boiled egg on top. Finish with cracked black pepper.
- 8
Serve immediately with calamansi halves and sliced siling labuyo on the side so each person can squeeze and spice their own bowl.
Kitchen Timer · 25 min prep first
55:00
