Arroz Caldo Recipe

Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy.

Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.

Arroz Caldo

To make your arroz caldo look and taste better, try topping it with some safflower, toasted garlic, and scallions — squeeze half a lemon and you are done. Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time.

I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this arroz caldo with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu.

Try this delicious Arroz Caldo recipe and let me know what you think.

 

Arroz Caldo Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    • 1 ½ lbs chicken, cut into serving pieces
    • 1 ½ cups uncooked rice
    • 34 ounces water (about 1 liter)
    • 2 tbsp fish sauce
    • 1 tsp garlic
    • ½ tsp ground black pepper
    • 1 cup onion, minced
    • 4 pieces hard boiled eggs
    • 1 cup scallions (green onions), minced
    • 2 knobs ginger, julienned
    • 3 tbsp safflower(kasubha)
    • 1 piece chicken cube (bouillon)
    • 1 piece lemon or 4 pieces calamansi
    • 2 tbsp cooking oil
    Instructions
    1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
    2. Dash-in some ground black pepper
    3. Add the chicken cube and cook until the cube melts
    4. Put-in the chicken and cook until outer layer color turns golden brown
    5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
    6. Pour-in the water and bring to a boil
    7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
    8. Put-in the hard boiled eggs
    9. Add the safflower for additional color and aroma
    10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

     

    Watch the cooking video:

    Toasted Garlic Recipe

    Ingredients:

    • 1/2 cup garlic, minced
    • 1/2 cup cooking oil

    Procedure:

    1. Pour the oil in a pan then turn on the stove
    2. Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)
    3. Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)
    4. Drain the oil and place in a bowl with paper towel or tissue
    5. Use when needed
      
    Thanks for sharing this post! I appreciate you.
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    Comments

    1. Thank u always it really help me…pagmay gusto ako kainin nagagawa ko na anytime. No need to call my mom:) kahit gaano kasarap pa ang pgkain sa ibang bansa, hahanap-hanapin mo parin ang palasang Pinoy lalo na pagmay sakit ka… Thank u kuya, npakadali ng instruction mo lalo na sa katulad kong di masyado marunong mgluto ..

    2. Hi, Vanjo! Thank you so much for all the recipes you’ve shared. Pumunta ako dito sa US na di marunong magluto. It was a tough start for me until i found your website. At least ngayon napapatikim ko na ang luto ko sa mga kaibigan ko di tulad noon na ako lang ang kumakain.

      Again, maraming salamat at God bless.

    3. hi musta po?pano gumawa ng gelatin na dessert ung nilalagyan ng coconut milk or milk?thanks

    4. whoa!!if you really wnt to learn, you have to cook by your self and make your gf impress!!yummy..i love cooking

    5. Yummy !!

    6. Thank you sa Panlasang Pinoy dami kong na222nan d2. :)

    7. mynne23 says:

      this is perfect for winter!

    8. hi there! your website really helps me a lot! i don’t need to call my mom every time i’m cooking something, now i just need to open my laptop and watch you, step by step :)you’re the best! but, i have a question, i’m planning to cook arroz caldo this week, but sadly i can’t find any ginger here in europe, we have only ginger powder, is that ok? thanks! :)

    9. i’ll try to cook this sir. thanks in advance. BTW, any substitute for the safflower coz I cant’t find one here in korea?

    10. Arroz caldo literally means rice soup kuya. :)

    11. Huwaaaaaaaaaaaa… nakakagutom ah.

    12. thanks kuya for sharing this recipe, im an avid follower of panlasang pinoy & i have learned a lot of lutuing Pilipino ,keep up the good work, happy cooking & God Bless you po.

    13. I tried this after watching your video! Thank you btw for posting it.

      I used swanson natural chicken broth instead of the bullion and instead of frying the chicken, i threw everything in a crock pot (just for a healthier substitute).

      thank you again for posting your yummy foods! I am now able to cook awesome food for my fiance.

      happy new year!

    14. So glad you are sharing your recipes. It is certainly appreciated especially those of us who are away from home… we can now enjoy our traditional dishes. You make cooking look so easy. Just one thing…. can you please indicate the number of servings for each recipe?
      Thanks again!

    15. Buti na lang nasearch ko itong arroz caldo recipe mo po…and you showed the right way to cook toasted garlic…lagi kc tutong yung bawang pag nagta-try ako before…now I know the technique…thanks to you!
      I love your Panlasang Pinoy website because you share lots of techniques and also it has lots of pictures of the dish and most of all the videos.
      Other recipe sites are dull and boring!

    16. julz ganda(japan) says:

      thank you so much sa pahabol.hhehehehhehhehehehh toasted garlic…bango!

    17. tita marquez says:

      hello po baka nmn pwade nyo akong padalhan ng panlasang pinoy cookbook recipe?

    18. Thanks for the comment baba. It’s Nice to hear from you.

    19. Kuya, pahabol, TY sa directions on how to make the Tustadong Bawang. Akala ko, kailangan mainit ang oil. Perfectly crunchy and delicious ang bawang when I followed your method. Thanks talaga!

    20. Dranrev says:

      Tried this for dinner well and my family love it.Thanks for the recipe. God Bless.

    21. wow grabe galing mo talaga kuya idol talaga kita!!!

    22. ano po ung alternative ng saffloweR? wala po kasi akong nkitang safflower d2 sa grocery mall samin ee.

    23. elena(japan) says:

      hi,
      good day po,pwde po ba gumawa kyo ng macaroni soup,winter n po kc d2 s japan,masarp n kumain ng me sabaw.thanks a lot and god bless

    24. monaliza dabu says:

      TNX TO PANLASANG PINOY MARAMI TALAGA AKONG NATUTUHAN D2 ,AT NAGAGAMIT KU I2 SA CARINDERIA NAMIN,TNX.SO MUCH

    25. hi i finally saw ur website , i first watched ur videos in youtube then here now in ur own site hehehhe. well, i appreciate how u make videos not boring hehhe its so natural :D i like it dude hehhehe and also the way you show the cooking its easy and easy to understand and remember too although some of it i knew already yet by you ,you make it so easy/simple :D

      best regards here
      from Tommy and Lyn :) of Denmark and Pampanga hahha

    26. BleuMssie, glad that you liked it. Please let me know the results of the other recipes that you tried :)

    27. Hi! I would just like you to know you’re a dream husband!
      Sincerely, Vanessa of Netherlands & Davao

    28. You are welcome Beth :)

    29. mmmmm!!!! perfect

    30. Welcome Shane. I’m sure na magugustuhan yan ni father :) I’m glad to know na meron pa ring nagaganap na dalaw ni Mama Mary till now…dati kasi sa Pinas ganyan din ang ginagawa namin. Ingat Lagi!

    31. Hi rain, good to know na success ang pag try mo sa recipe natin. Yup, optional lang naman si safflower kaya you can do without it.

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