Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz Caldo
A hearty Filipino chicken rice porridge flavored heavily with ginger and topped with toasted garlic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Make Toasted Garlic: Heat 2 tablespoons of oil in a pot over low heat. Add half the minced garlic and fry slowly until deeply golden and crispy. Remove the garlic with a slotted spoon and set aside.
- 2
Sauté the Base: In the same pot with the garlic-infused oil, turn the heat to medium. Add the ginger and the rest of the garlic, sautéing until fragrant. Add the chicken pieces and cook until the skin lightly browns.
- 3
Toast the Rice: Stir in the rinsed glutinous rice and fish sauce, mixing well for 2 minutes so the rice grains absorb the flavors and oils in the pot.
- 4
Simmer the Porridge: Pour in the chicken broth and add the kasubha. Bring to a boil, then reduce the heat to a low simmer. Cover the pot.
- 5
Stir and Thicken: Cook for 40-50 minutes, stirring frequently (every 10 minutes) to prevent the rice from sticking to the bottom. The Arroz Caldo is ready when the chicken is tender and the rice has broken down into a thick, creamy porridge. Serve hot, garnished with the toasted garlic, green onions, and calamansi.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving615
Calories
51 g
Protein
56 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Arroz Caldo is a Filipino rice porridge perfumed with ginger and garlic, a Chinese congee reworked through a Spanish name. It is the country's go-to sick-day food and rainy-day comfort, topped with crisp garlic, scallions, and a squeeze of calamansi. The glutinous rice breaks down into a thick, soothing bowl.
Listahan note
This version simmers glutinous rice with plenty of ginger and chicken until it is silky, then leans on toasted garlic and calamansi to keep each bowl lively.
Technique cues
- Use glutinous rice for the thickest, most comforting texture.
- Toast a batch of garlic until golden for the essential crisp topping.
- Stir often near the end so the rice does not catch and scorch.
Kitchen flow
- Parallel prep
- Fry the garnish garlic and slice scallions while the porridge simmers.
- Make-ahead
- Make the porridge ahead; it thickens in the fridge, so loosen with broth when reheating.
- Leftover move
- Thin leftover porridge with broth and top with a soft egg for a quick meal.
- Cleanup rhythm
- One pot; soak it right away since rice porridge sticks as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Glutinous rice (malagkit)
Base starch
Purpose: Breaks down into the thick, creamy porridge that defines arroz caldo.
Handling: Rinse and simmer with plenty of liquid, stirring as it thickens.
Adaptation: Mix with regular rice for a slightly looser texture.
Bone-in chicken
Main protein
Purpose: Flavors the broth and adds tender meat to the bowl.
Handling: Brown with the aromatics before adding rice and liquid.
Adaptation: Use thighs for the most flavor; breast works but is leaner.
Ginger
Signature aromatic
Purpose: Its warmth is the soul of arroz caldo.
Handling: Julienne and saute first to infuse the base.
Adaptation: Fresh ginger is essential here.
Garlic
Aromatic and topping
Purpose: Provides both base flavor and the crisp fried garnish.
Handling: Use half in the base and fry the rest until golden for topping.
Adaptation: Store-bought fried garlic works in a pinch.
Fish sauce (patis)
Seasoning
Purpose: Seasons the porridge with savory depth.
Handling: Season to taste as the rice thickens.
Adaptation: Salt works, but fish sauce adds more umami.
Technique notes
- Stir frequently as it thickens so the bottom does not scorch.
- Do not skip the fried garlic; it is the textural and aromatic finish.
- Adjust thickness with extra broth right before serving, as porridge tightens off the heat.
Ingredient swaps
- Seafood-free direction
- Replace the fish sauce with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the kasubha or a pinch of saffron.
- Lighter direction
- Use skinless chicken and mix in regular rice for a looser bowl.
- Heartier direction
- Top with a soft-boiled egg and extra chicken.
Serve alongside
- Fried garlic
- Calamansi wedges
- Hard-boiled egg
- Tokwa't baboy
- Cold water
- Calamansi juice
- Hot tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; it thickens considerably when chilled.
- Reheat with added broth or water to return it to a pourable consistency.
- Freeze up to 1 month; thaw and loosen with liquid when reheating.
Equipment
- Heavy pot
- Wooden spoon
- Small pan for frying garlic
- Ladle
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