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.
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.
- 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
- In a pot, heat the cooking oil then saute the garlic, onion, and ginger
- Dash-in some ground black pepper
- Add the chicken cube and cook until the cube melts
- Put-in the chicken and cook until outer layer color turns golden brown
- Add the fish sauce and uncooked rice then mix and cook for a few minutes
- Pour-in the water and bring to a boil
- Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
- Put-in the hard boiled eggs
- Add the safflower for additional color and aroma
- 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:
- Pour the oil in a pan then turn on the stove
- Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)
- Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)
- Drain the oil and place in a bowl with paper towel or tissue
- Use when needed
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My pleasure, Julia.
whoa!!if you really wnt to learn, you have to cook by your self and make your gf impress!!yummy..i love cooking
Yummy !!
this is perfect for winter!
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!
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?
Arroz caldo literally means rice soup kuya.
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.
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!
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!
Thanks for the comment baba. It’s Nice to hear from you.
Tried this for dinner well and my family love it.Thanks for the recipe. God Bless.
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
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 
best regards here
of Denmark and Pampanga hahha
from Tommy and Lyn
BleuMssie, glad that you liked it. Please let me know the results of the other recipes that you tried
Hi! I would just like you to know you’re a dream husband!
Sincerely, Vanessa of Netherlands & Davao
You are welcome Beth
mmmmm!!!! perfect
Hi sande. Try using saffron though its much costly.