Panlasang Pinoy

A family Cooking Food Blog that features tried and tested Filipino and Asian Recipes for the home cook. It also features information on Culinary Arts, Diet and Weight Loss, and Healthy Foods.

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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.

Arroz Caldo

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.

 

Arroz Caldo Recipe
 
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Prep time
Cook time
Total time
 
Author:
Serves: 6
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!
Nutrition Information
Serving size: 6

 

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

Comments

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

  4. BleuMssie, glad that you liked it. Please let me know the results of the other recipes that you tried 🙂

  5. 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
    from Tommy and Lyn 🙂 of Denmark and Pampanga hahha

  9. 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!

  10. 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!

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

  14. 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! 🙂

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

  20. I often cook arroz caldo the day after serving roast chicken. I cook more than I need, strip the meat off the bones, then use the bones with onion, garlic, carrot, celery eaves or whatever elss is around to make a rich chicken stock. Then the stock is chilled overnight. In the morning I skim the fat off, then cook the arroz caldo much as you do, but using the chicken stock instead of water and a cube and adding the cooked meat toward the end. The chicken stock makes a huge difference in the favor.

  21. Hi! Tnx for this recipe. I’m planning to cook this dish today. I’m sure its gonna be delicious. Tnx again. Nero from Japan&Bacolod.hehe

  22. Hi,

    I am planning to put up ky own lugawan Business. We all know that it is best served when hot which is actually my biggest concern. How do we keep it hot for a long time or will reheating them changes its tastes? Any helpful tip will be greatly appreciated? Thanks 🙂