Recipe

Filipino Arroz Caldo

A gingery chicken and rice porridge that turns humble pantry staples into the coziest bowl you will make all year.

By Matt Campbell

•

4.8

A steaming bowl of Filipino arroz caldo with shredded chicken, sliced scallions, toasted garlic, and a lemon wedge on the side, set on a warm-toned kitchen table

Arroz caldo is the kind of food that feels like someone quietly fixed your whole day. It is Filipino chicken and rice porridge, gently thick, ridiculously comforting, and loaded with ginger and garlic so the broth tastes bright instead of flat.

This is my weeknight version: realistic ingredients, clear steps, and a high-comfort payoff. You can go classic with fish sauce and calamansi, or keep it super accessible with soy sauce and lemon. Either way, do not skip the toppings. A squeeze of citrus and a little crunchy garlic is the “pause mid-bite” moment.

Raw ingredients for arroz caldo arranged on a light kitchen counter, including chicken thighs, uncooked jasmine rice, ginger, garlic, onion, broth, scallions, lemon, and a small bowl of fish sauce

Why It Works

Big flavor from simple moves: sautéing ginger, garlic, and onion first builds a fragrant base that makes the whole pot taste like you tried harder than you did.
That creamy, comforting texture: rinsed rice and a steady simmer give you a silky porridge without needing cream or any fancy tricks.
Flexible and family-friendly: make it thicker or soupier, mild or punchy, and customize toppings for picky eaters.
Leftovers that reheat well: arroz caldo thickens as it sits, which honestly makes it even cozier the next day.

Pairs Well With

Storage Tips

Refrigerator: Cool arroz caldo quickly, then store in an airtight container for up to 4 days.

Freezer: Freeze in portion containers for up to 2 months. Leave a little headspace because it expands.

Reheat: This thickens a lot in the fridge. Warm on the stove or in the microwave with a splash of broth or water, stirring halfway through, until it loosens back into porridge. Reheat until steaming hot (165 F).

Topping tip: Store toppings (scallions, fried garlic, citrus) separately so they stay fresh and crunchy.

Common Questions

What kind of rice is best for arroz caldo?

Jasmine rice is common and easy to find. Long-grain white rice works too. If you have glutinous rice (malagkit), try replacing about 1/4 of the rice with it for extra creaminess. Some home cooks do this for a more porridge-like, sticky texture, but it is optional.

Do I have to use fish sauce?

No, but it is the classic “why does this taste so good” ingredient. If you do not have it, use soy sauce to taste at the end. Start small and add more as needed.

How do I make it thicker or thinner?

For thicker arroz caldo, simmer uncovered a few minutes longer and stir more often. For thinner, add broth or water a splash at a time until it is your perfect bowl.

Can I use chicken breast instead of thighs?

Yes. Breast is leaner so it can dry out if overcooked. Add it later in the simmer (or poach gently) and stop as soon as it hits 165 F, then shred.

Is arroz caldo the same as congee?

They are cousins. Congee is a broad category of rice porridge across Asia. Arroz caldo is a Filipino version with a signature ginger-garlic base and classic toppings like calamansi, scallions, and toasted garlic.

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)
Cutting board and knife
Wooden spoon or heatproof spatula
Fine-mesh strainer (for rinsing rice)
Small skillet (optional, for quick fried garlic)

The first time I made arroz caldo on my own, I treated it like “just chicken soup with rice” and wondered why it tasted polite. Then I actually leaned into the ginger, browned the aromatics, and finished my bowl with citrus and crunchy garlic. It went from fine to immediately soothing. Now it is my go-to when the weather turns, when someone is under the weather, or when I just want dinner to feel like a soft hoodie.