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Arroz Caldo Recipe

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.

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By: Vanjo Merano 29 Comments Published: 1/13/22

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Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack. What goes with arroz caldo? I enjoy pairing it with tokwat baboy, which is a combination of boiled pork slices and fried tofu soaked in a vinegar mixture.

Arroz Caldo Recipe

Although arroz caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues.

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.

What Makes Arroz Caldo Yellow

You have the option to make your arroz caldo yellowish if preferred. It may or may not have an effect on the flavor of the dish. It depends on the ingredient that you will use.

An ingredient known as safflower is traditionally used when cooking this dish. It is locally known in the Philippines as kasubha. The corollas of the safflower plant can be either yellow or red. The red variety is commonly used for arroz caldo. It creates a yellowish color when cooked.

Safflower has no flavor at all. It does not affect the overall taste of the dish. However, there is an ingredient that I sometimes used which makes the dish taste better. It is called saffron. This is what’s in my Pina-sosyal na arroz caldo recipe.

How to Cook Arroz Caldo

Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. Next goes the chicken pieces. Make sure to cook the chicken until the outer parts turn light brown in color.

I like to infuse the dish with flavors at the start. This is the reason why I also add a bit of fish sauce into it in the early stages. Add the rice afterwards and pour-in water. The amount of water will depend on the consistency of the dish. Make sure to stir every few minutes while cooking until the desired consistency is achieved.

Boiled eggs are regular components. I add these during the last steps of the cooking process. You can also add it later when you are about to serve the dish.

Add the safflower and adjust the flavor by adding more seasonings if needed. Top with toasted garlic and chopped scallions. It is best to squeeze some lemon or calamansi on top before eating.

Arroz Caldo and Lugaw

You might be familiar with lugaw and goto. These types of congee closely resembles each other. The distinguishing ingredient of arroz caldo is the use of chicken.

Lugaw can be as plain as it can get. It can be cooked using only three ingredients. The simplest lugaw is composed of rice, water, and salt. My grandma always makes this for me when I am not feeling well. She adds an ingredient called rousong to make it taste better.

Arroz Caldo

Goto is another type of congee. This is usually composed of beef tripe. Beef and pork innards are sometimes added into it. Checkout this goto recipe for more details.

Cooking Tips

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.

How to Make Toasted Garlic

Topping some toasted garlic on your arroz caldo is highly recommended before serving. You will need the following: 1/2 cup garlic, minced and 1/2 cup cooking oil.

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
Try this Arroz Caldo Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Arroz Caldo Recipe
4.50 from 2 votes

Arroz Caldo Recipe

Chicken congee with boiled eggs. This arroz caldo recipe is a winner.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
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Ingredients

  • 1 ½ lbs chicken cut into serving pieces
  • 1 ½ cups rice uncooked
  • 34 ounces water about 1 liter
  • 2 Tablespoons fish sauce
  • 1 teaspoon garlic
  • 1/4 teaspoon ground black pepper
  • 1 cup onion minced
  • 4 eggs hard boiled
  • 1 cup scallions green onions, minced
  • 2 knobs ginger julienned
  • 3 tbsp safflower kasubha
  • 1 chicken cube bouillon
  • 1 lemon or 4 pieces calamansi
  • 2 Tablespoon cooking oil
US CustomaryMetric

Instructions

  • 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!

Video

Nutrition Information

Serving: 6g Calories: 584kcal (29%) Carbohydrates: 43g (14%) Protein: 29g (58%) Fat: 32g (49%) Saturated Fat: 7g (35%) Polyunsaturated Fat: 7g Monounsaturated Fat: 17g Trans Fat: 1g Cholesterol: 194mg (65%) Sodium: 766mg (32%) Potassium: 442mg (13%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 489IU (10%) Vitamin C: 17mg (21%) Calcium: 75mg (8%) Iron: 2mg (11%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Buffy says

    Posted on 3/3/19 at 10:49 pm

    Literally,
    Arroz = Rice
    Caldo = Soup

    Reply
  2. Mich says

    Posted on 2/1/19 at 8:29 pm

    Can you use brown rice?

    Reply
    • Vanjo Merano says

      Posted on 3/8/19 at 9:42 am

      Yes, brown rice can be used here. Make sure to cook it longer and probably add more liquid than what the recipe suggest for best results.

      Reply
  3. Elizabeth says

    Posted on 9/14/18 at 6:53 am

    I tried this recipe. Sooo yummy! Cooked this on a rainy Friday night! Perfect!!! Thanks!

    Reply
  4. Aurora says

    Posted on 8/25/18 at 10:24 pm

    What kind of rice should I use? Is jasmine rice ok? Or should I use calrose?

    Reply
  5. Jinky says

    Posted on 1/28/18 at 7:20 pm

    I think it’s saffron, not safflower.

    Reply
    • Vanjo Merano says

      Posted on 1/28/18 at 9:29 pm

      Thanks for the comment. It is safflower (or kasubha), as far as this recipe is concerned. Although you can also add saffron for arroz caldo, but I prefer to use it on dishes such as Seafood paella. I think that the aquila and kashmiri types are best, based on experience.

      Reply
  6. Gie says

    Posted on 12/27/15 at 1:10 pm

    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 ?

    Reply
  7. Nero says

    Posted on 10/17/15 at 5:52 pm

    4 stars
    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

    Reply
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