Arroz Caldo Recipe – Filipino Porridge

There is something magical about a steaming bowl of arroz caldo on a cold morning. Whether you are recovering from a cold, feeding hungry family members on a rainy weekend, or simply craving something warm and soulful, this Filipino chicken rice porridge delivers every time.

In this guide, you will learn how to make an authentic arroz caldo recipe from scratch — including ingredient tips, step-by-step instructions, the best toppings, and answers to the most common questions home cooks have about this classic Filipino dish.

What Is Arroz Caldo?

Arroz caldo is a beloved Filipino rice porridge made with chicken, glutinous rice, ginger, garlic, and fish sauce. The name comes from the Spanish words arroz (rice) and caldo (broth), but the dish itself is deeply rooted in the congee tradition brought to the Philippines by Chinese immigrants.

It belongs to a broader family of Filipino rice gruels called lugaw. While plain lugaw is unseasoned rice porridge, arroz caldo is the chicken-forward, aromatic version that most Filipinos grow up eating.

Think of it as the Filipino answer to Cantonese congee — comforting, nourishing, and endlessly customizable with toppings.

Why You Will Love This Arroz Caldo Recipe

• One-pot meal — minimal cleanup, maximum flavor
• Ready in about 45–60 minutes — perfect for weeknights
• Budget-friendly — uses pantry staples and affordable chicken cuts
• Naturally gluten-free — just check your fish sauce label
• Perfect sick-day food — soothing ginger broth with nourishing properties
• Crowd pleaser — loved by kids and adults alike

Arroz Caldo Ingredients

Here is everything you need for a pot that serves 4–6 people.

For the Porridge:

• 1.5 lbs (680g) bone-in chicken thighs or drumsticks
• 1/2 cup jasmine rice, rinsed
• 1/2 cup glutinous (sweet) rice / malagkit, rinsed
• 2-inch knob fresh ginger, sliced
• 8–10 garlic cloves, divided (half for cooking, half for toasting)
• 1 medium yellow or white onion, diced
• 2–3 tablespoons fish sauce (patis)
• 8–10 cups low-sodium chicken broth or water
• 2 tablespoons cooking oil (vegetable, avocado, or canola)
• Salt and white pepper to taste
• 1 teaspoon turmeric or safflower/kasubha (optional, for golden color)

For the Toppings:

• Hard-boiled eggs, halved
• Toasted garlic bits (crispy fried garlic)
• Sliced green onions / scallions
• Calamansi or lemon wedges
• Extra fish sauce on the side
• Chicharon (fried pork or chicken skin) — optional but delicious

How to Make Arroz Caldo: Step-by-Step

Step 1: Toast the Garlic

Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add half your minced garlic and fry slowly, stirring frequently, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside for garnish.

Pro tip: Save the garlic-infused oil in the pot. You will use it to sauté the aromatics next, and it adds incredible depth to the broth.

Step 2: Sauté the Aromatics

In the same pot with the garlic oil, increase heat to medium. Add the diced onion and remaining minced garlic. Sauté for about 3 minutes until the onion becomes translucent. Add the sliced ginger and continue cooking for another 2 minutes until everything is fragrant.

Step 3: Brown the Chicken

Add the chicken pieces to the pot. Cook for about 4–5 minutes, turning occasionally, until lightly browned on the outside. Add the fish sauce and stir to coat the chicken. Let it cook for another 2 minutes.

Step 4: Add Rice and Broth

Add the rinsed jasmine and glutinous rice to the pot. Stir for about 2 minutes so the rice toasts lightly in the aromatics. Pour in the chicken broth, stir, and bring to a boil. Skim off any foam that rises to the surface. If using turmeric or safflower, add it now.

Step 5: Simmer Low and Slow

Reduce heat to medium-low. Cover partially and let the arroz caldo simmer for 30–40 minutes, stirring frequently — especially during the first 15 minutes. Stirring releases starch from the rice, building that thick porridgy consistency.

The porridge is ready when the rice has broken down and the mixture has thickened to a creamy, risotto-like consistency with fork-tender chicken. If it gets too thick, add broth or water 1/4 cup at a time.

Step 6: Shred the Chicken

Remove the chicken pieces. Shred the meat with two forks while still warm — it is much easier this way. Discard the bones (or save for stock). Return the shredded chicken to the pot and stir to combine. Season with salt and white pepper to taste.

Step 7: Serve with Toppings

Ladle hot arroz caldo into individual bowls. Top with halved hard-boiled eggs, a generous spoonful of crispy toasted garlic, chopped green onions, a wedge of calamansi or lemon, and fish sauce on the side.

Tips for the Best Arroz Caldo

Use bone-in chicken. Bones release collagen into the broth as they cook, creating a richer, silkier texture. Chicken thighs and drumsticks work best. If using boneless breast, substitute water with low-sodium chicken broth to compensate for depth of flavor.

Blend two types of rice. The combination of jasmine rice and glutinous (sweet) rice is the secret to arroz caldo’s signature creaminess. Jasmine rice provides body; glutinous rice breaks down and thickens the broth. If using only jasmine rice, reduce liquid by 2 cups.

Stir frequently. Stirring actively releases starch from the rice into the broth. Stir vigorously every 5 minutes during the first 15 minutes of simmering.

Do not rush the ginger. Use fresh ginger only — powdered ginger is not a substitute. Sautéing it with onion and garlic blooms its flavor into the oil before adding any liquid. Ginger is also well-documented for its anti-inflammatory properties, making arroz caldo one of the most genuinely nourishing bowls you can make.

Season at the end. Both broth and fish sauce contain salt. Always taste and adjust seasoning after the porridge has finished cooking.

Arroz Caldo Variations

Goto (with Tripe): Replaces chicken with beef honeycomb tripe. Popular Filipino street food with a chewier texture and earthier flavor.

Lugaw: Plain rice porridge without protein. Often served with tokwa (fried tofu) and braised pork on the side.

Arroz Caldo with Shrimp: Swap chicken for peeled shrimp and reduce cooking time to 15–20 minutes.

Instant Pot Version: Sauté aromatics and chicken on Sauté mode. Add rice and broth, then pressure cook on HIGH for 20 minutes with 10-minute natural release.

Vegetarian Arroz Caldo: Omit chicken and fish sauce. Use vegetable broth and soy sauce. Add mushrooms or tofu for protein and umami.

If you enjoy Filipino comfort food, also try Sinigang na Baboy — a tangy tamarind pork soup that is equally warming — or Kare-Kare, the rich peanut oxtail stew that pairs beautifully with a bowl of rice.

What to Serve with Arroz Caldo

Arroz caldo is a complete meal on its own, but these pairings take it to the next level:

• Crispy Filipino Lumpia — golden, crunchy spring rolls that make the perfect contrast to soft porridge
• Filipino Chicken Pancit — stir-fried rice noodles with vegetables, a classic Filipino side
• Pork Sisig — sizzling, crispy pork with calamansi; the contrast with creamy arroz caldo is outstanding
• Easy Filipino Pork Adobo — braised in soy, vinegar, and garlic; a natural companion to any Filipino meal
• Dinuguan — for the adventurous; this savory pork blood stew is a beloved Filipino pairing with rice porridge

How to Store and Reheat

Store cooled arroz caldo in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. When reheating, add 1/4 to 1/2 cup of water or broth per serving as the porridge thickens considerably while resting. Heat gently over medium-low heat, stirring as it warms. For general safe food handling guidelines, refer to the FDA’s food safety resource.

Frequently Asked Questions

What is the difference between arroz caldo and lugaw? Lugaw is the general Filipino term for any rice porridge or congee. Arroz caldo is a specific type of lugaw that includes chicken and is flavored with ginger, garlic, and fish sauce. Plain lugaw typically has no protein and minimal seasoning.

Can I use regular white rice instead of glutinous rice? Yes. Long-grain white rice like jasmine works well on its own. If using only regular rice, reduce the liquid by about 2 cups since glutinous rice absorbs more liquid and contributes more natural thickening to the broth.

Is arroz caldo the same as Chinese congee? They are closely related. Arroz caldo is a Filipino adaptation of congee, shaped by centuries of Chinese immigrant influence in the Philippines. The main differences are the use of fish sauce (patis) and the classic Filipino toppings — calamansi, toasted garlic, and hard-boiled eggs. For a deep dive into congee technique and regional variations, Serious Eats has an excellent congee guide.

Can I make arroz caldo without fish sauce? Yes. Substitute with soy sauce for a similar salty-umami flavor, or simply season with salt to taste. The dish will still be deeply flavorful and comforting.

Why is my arroz caldo not thick enough? Continue cooking over medium heat while stirring frequently. Mashing some of the rice with the back of a spoon speeds up thickening. Using glutinous rice in the blend also gives a noticeably thicker result than jasmine rice alone.

How do I make arroz caldo yellow? Add 1 teaspoon of ground turmeric, a pinch of saffron, or kasubha (safflower) when you pour in the broth. These give arroz caldo its traditional golden hue without significantly affecting the flavor.

Can I make this in a slow cooker? Yes. Brown the chicken and sauté aromatics in a skillet first, then transfer everything to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir before serving and adjust consistency with additional broth as needed.

Nutrition Information (Approximate Per Serving)

Based on 5 servings without heavy toppings: approximately 480–520 calories, 28–32g protein, 38–42g carbohydrates, 22–26g fat, 1–2g fiber. Sodium varies based on fish sauce quantity and broth used. Rice is a significant source of energy and the staple carbohydrate across Asia — the Harvard T.H. Chan School of Public Health has a helpful overview of rice nutrition and its role in a balanced diet.

Final Thoughts

Arroz caldo is more than a recipe — it is a hug in a bowl. This dish has warmed generations of Filipino families through cold mornings, sick days, and late-night cravings. With its fragrant ginger broth, tender shredded chicken, and satisfying toppings, it becomes a permanent part of your rotation once you try it.

At Asian Foods Daily, I test every recipe in my own home kitchen until it works with ingredients you can find at a regular grocery store — no wok experience assumed, no specialty stores required. This arroz caldo is exactly that kind of recipe: rooted in tradition, refined for real life.

Craving more Filipino cooking? Browse all our Filipino recipes or try one of these next: Ampalaya Con Carne, Beef Kaldereta, or the classic Filipino Chicken Adobo.

Have you made arroz caldo before? Leave a comment below and let us know how it turned out!

About the Author

Asha is the creator of Asian Foods Daily and a home cook with 10 years of hands-on experience exploring Asian cuisines across friends’ kitchens, family tables, and a lot of trial and error. Half Asian and half African, she approaches every recipe as a bridge-builder — honoring culinary traditions while adapting them so they actually work in a home kitchen, no specialty stores required. Find more Filipino, Southeast Asian, South Asian, and East Asian recipes at AsianFoodsDaily.com.