Recipe

Arroz Caldo

A cozy Filipino chicken and rice porridge with ginger, garlic, a signature golden hue, and bright toppings.

By Matt Campbell

•

4.8

A steaming bowl of Filipino arroz caldo topped with sliced scallions, crispy garlic, and a wedge of calamansi on a rustic wooden table

Arroz caldo is one of those dishes that feels like someone turned the comfort setting all the way up. It is a Filipino rice porridge that simmers chicken, ginger, and garlic into something creamy, savory, and deeply soothing, especially when you finish it with a squeeze of citrus and a little crunchy topping situation.

This is the version I make when I want maximum payoff with minimum drama. We toast the rice just long enough to build a little nutty flavor, then let time and stirring do the rest. A pinch of kasubha (or turmeric) gives you that classic golden glow, and you can keep it traditional with malagkit rice or stick with jasmine if that is what you have. Either way, treat it like a toppings bar dinner and let everyone make their bowl their own. Highly encouraged.

Chicken thighs, jasmine rice, fresh ginger, garlic, onions, fish sauce, chicken stock, scallions, eggs, and calamansi or lemon arranged on a bright kitchen counter

Why It Works

Why you will love this arroz caldo

Comfort meets brightness: The porridge is rich and cozy, then citrus and scallions wake it right up.
Easy texture control: Want it thicker like oatmeal or looser like soup? You are in charge. Add broth, simmer longer, done.
Flavor builds fast: Toasting the rice and blooming ginger and garlic in oil makes the whole pot taste like you tried harder than you did.
That golden glow: Kasubha (or turmeric) brings the classic arroz caldo color without adding fuss.
Meal prep friendly: Leftovers reheat beautifully with a splash of broth or water.
Weeknight flexible: Use rotisserie chicken if you need a shortcut, or go all in with homemade stock when you want a project.

Minced garlic, sliced ginger, and diced onion sizzling in a large pot on a stovetop

Pairs Well With

Storage Tips

Refrigerate: Cool arroz caldo quickly, then store in an airtight container for up to 4 days. Expect it to thicken a lot as it sits. That is normal.

Reheat: Warm on the stove over medium-low heat with a generous splash of broth or water, stirring until creamy again. Microwave works too, just stir once or twice and add liquid as needed.

Freeze: You can freeze it for up to 2 months for best quality, but the texture gets a little softer. Freeze in portions and reheat with extra broth, then refresh with toppings.

Toppings tip: Store toppings separately. Citrus, scallions, and crispy garlic should always be added at the end for best flavor and crunch.

Common Questions

Is arroz caldo the same as congee?

They are close cousins. Both are rice porridge, but arroz caldo usually leans hard into ginger and garlic, and is commonly seasoned with patis (fish sauce) for depth, plus classic toppings like calamansi, scallions, and crispy garlic. Congee varies widely across regions and can be plainer or differently seasoned.

What rice should I use?

Jasmine is my go-to for aroma and an easy creamy finish. For a more traditional arroz caldo texture, use glutinous rice (malagkit), or do a 50/50 mix of jasmine (or long-grain white rice) and malagkit for a thicker, slightly stickier bowl.

Do I have to rinse the rice?

For arroz caldo, I usually do not rinse. The extra starch helps it turn creamy faster. If you prefer a cleaner, lighter bowl, a quick rinse is fine.

What makes arroz caldo yellow?

That signature golden color usually comes from kasubha (safflower) or a pinch of turmeric. It is optional, but it helps distinguish arroz caldo from a more everyday chicken lugaw.

Can I make it without fish sauce?

Yes. Swap in soy sauce (start with less and adjust) or simply use more salt to taste. Fish sauce adds savory depth without making it taste fishy, but it is not mandatory.

How do I keep the chicken tender?

Use thighs and simmer gently. If you are using breast, pull it as soon as it is cooked through, shred it, and add it back at the end so it does not dry out. If you use bone-in thighs, they may need a little longer to get shreddable, but they stay especially juicy.

What is the best egg for arroz caldo?

A classic topping is a soft-boiled egg. The jammy yolk melts into the porridge and turns everything extra luxurious. Hard-boiled works too.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon or silicone spatula for stirring
Small skillet (optional, for crispy garlic)
Small saucepan (optional, for soft-boiled eggs)
Fine-mesh strainer (optional)

The first time I made arroz caldo at home, I did the classic home cook thing: I underestimated how much comfort one pot of rice and chicken could deliver. Then I took one bite with a squeeze of citrus and a spoonful of crispy garlic and immediately understood the hype. It is cozy, but not boring. It is simple, but it tastes like you built layers on purpose. Now it is one of my favorite “feed people and make them feel taken care of” dinners, especially when everyone gets to top their bowl like it is a tiny build-your-own comfort buffet.

Arroz Caldo

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

2 tablespoons neutral oil (canola, avocado, or vegetable)
1 medium yellow onion, finely chopped
4 garlic cloves, minced (for the porridge)
2 tablespoons fresh ginger, peeled and sliced into thin matchsticks (or finely minced)
1 1/2 pounds boneless skinless chicken thighs (or bone-in thighs)
1 1/2 cups jasmine rice (or see note below for malagkit)
8 cups low-sodium chicken broth, plus more as needed
2 tablespoons fish sauce, plus more to taste (or soy sauce)
1 bay leaf (optional)
1 teaspoon kasubha (safflower), optional, for color (or 1/4 teaspoon turmeric)
Salt and black pepper, to taste

For crispy garlic (optional)

2 tablespoons neutral oil (additional)
2 garlic cloves, thinly sliced

For serving (choose your favorites)

4 to 6 soft-boiled eggs, halved
2 to 3 scallions, thinly sliced
Calamansi halves, or lemon/lime wedges
Crispy garlic
Fried shallots (optional)
Chili oil or sliced fresh chili (optional)
Fresh cilantro (optional)

Rice note: For a more traditional, thicker arroz caldo, use 3/4 cup jasmine rice + 3/4 cup glutinous rice (malagkit).

Chopped onion, minced garlic, and thinly sliced ginger arranged on a cutting board beside a pot on the stovetop

Instructions

Start the flavor base. Heat the oil in a large pot over medium heat. Add the onion and cook 3 to 5 minutes until softened. Stir in the minced garlic and all the ginger, cooking 1 minute until fragrant.
Toast the rice. Add the rice and stir constantly for 1 to 2 minutes. You are not trying to brown it deeply, just wake it up and coat every grain in that gingery oil.
Simmer. Add the chicken, broth, fish sauce, bay leaf (if using), and kasubha (or turmeric). Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 30 to 40 minutes, stirring every 2 to 3 minutes at first and more often as it thickens so the rice does not stick. The rice should break down and thicken the pot.
Shred the chicken. Transfer the chicken to a plate, shred it with two forks, then stir it back into the pot. Simmer 5 more minutes. (If you used bone-in thighs, just pull the meat off the bones, shred, and add it back.)
Dial in the texture. If it is too thick, add more broth or water a splash at a time. If it is too thin, simmer a bit longer. Season with salt and black pepper as needed. (Fish sauce is also fair game here, add a teaspoon at a time.)
Soft-boiled eggs (optional). Bring a small pot of water to a gentle boil. Lower in eggs and cook 7 minutes for a jammy center. Transfer to an ice bath for 2 minutes, then peel and halve.
Make crispy garlic (optional but highly recommended). In a small skillet over medium-low heat, add the additional 2 tablespoons oil and the thinly sliced garlic. Cook, stirring often, until light golden. Remove immediately and drain on paper towels. It keeps cooking off-heat, so pull it early.
Serve. Ladle arroz caldo into bowls. Top with scallions, crispy garlic, and an egg if you want. Finish with a generous squeeze of calamansi or lemon right before eating. Taste as you go and do not be shy with that citrus.

Nutrition information is estimated.

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Arroz Caldo

Why It Works

Why you will love this arroz caldo

Pairs Well With

Recommended

Penicillin Soup

Creamy Lemon Chicken Orzo Soup

Hainanese Chicken Rice

Slow Cooker White Chicken Chili

Storage Tips

Common Questions

Is arroz caldo the same as congee?

What rice should I use?

Do I have to rinse the rice?

What makes arroz caldo yellow?

Can I make it without fish sauce?

How do I keep the chicken tender?

What is the best egg for arroz caldo?

Arroz Caldo

Ingredients

For crispy garlic (optional)

For serving (choose your favorites)

Instructions