Yellow Arroz Caldo is another version that I have for you. This recipe makes use of packaged yellow rice, which is better known as arroz amarillo. The yellow rice is not literally yellow. The package includes herbs and spices that makes the rice turn yellow when cooked. Yellow Arroz Caldo or any congee in general is […]
Chicago winter is one of the coldest in the country. There are weeks wherein the average temperature ranges between 5 to 15 degrees Fahrenheit; there are also days where it falls below zero (not to mention the wind chill factor which makes it colder). During this season, a single cup of hot chocolate or coffee […]
Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.
The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Safflower (wild saffron), toasted garlic, and scallions are added to enhance the flavor, color, and aroma of the dish.
This lugaw is usually served during breakfast. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this congee with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. Arroz Caldo is also one of the favorite food of those who want to sober-up.