Recipe

Lugaw (Arroz Caldo)

Filipino chicken rice porridge that is soothing, gingery, and finish-it-your-way with calamansi, scallions, and crispy garlic.

By Matt Campbell

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4.8

A steaming bowl of Filipino arroz caldo (lugaw) topped with sliced scallions, crispy fried garlic, and a wedge of calamansi on a warm kitchen table

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Lugaw and arroz caldo are the warm bowls you make when life is loud and you need dinner to be quiet. Think of this as Filipino-style chicken congee: rice cooked down until it turns silky, chicken that practically falls apart, and a hit of ginger that wakes everything up without making it sharp.

My version keeps the ingredients easy to find, the steps low fuss, and the flavor big. The real magic is at the end when you start topping: calamansi or lemon for brightness, scallions for zip, crispy garlic for crunch, and a little fish sauce at the table if you want that extra savory comfort.

Chicken thighs, jasmine rice, fresh ginger, garlic, onion, chicken broth, scallions, calamansi or lemon, and fried garlic arranged on a clean kitchen counter

Why It Works

Comfort you can control: Simmer it thick like porridge or thinner like soup, depending on your mood and your rice-to-broth situation.
Fast flavor building: Toasting the rice in the ginger-garlic base makes it taste deeper, not just starchy.
Chicken stays tender: We poach it gently, shred it, then return it to the pot so every spoonful gets some.
Toppings do the heavy lifting: Bright citrus, crunchy garlic, and scallions turn a simple pot of rice into something you actually crave.

Pairs Well With

Storage Tips

Refrigerator: Store cooled lugaw in an airtight container for up to 3 to 4 days. It will thicken a lot as it sits. That is normal, not a personal attack.

Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge if you can, or gently in a saucepan.

Reheating: Warm on the stove over medium-low heat and add broth or water a splash at a time until it loosens back into a creamy porridge. Taste again for salt at the end. Rice loves to mute seasoning.

Tip: Store toppings separately so the garlic stays crisp and the scallions stay bright.

Common Questions

Is lugaw the same as arroz caldo?

They are closely related. Lugaw is a general term for Filipino rice porridge. Arroz caldo is a popular style of lugaw, usually cooked with chicken, ginger, and garlic, and finished with classic toppings.

What kind of rice is best?

Jasmine rice or long-grain white rice works great and is easy to find. You can use glutinous (sticky) rice too, but it gets extra thick and creamy. If using sticky rice, start with a little more broth.

How do I keep it from scorching?

Use a heavy-bottom pot, keep it at a gentle simmer (not a hard boil), and stir every few minutes once the rice starts breaking down. Make sure to scrape the bottom of the pot as you stir.

Can I make it with leftover cooked rice?

Yes. It will cook faster, but the flavor is a little less deep because you skip the toasting step. Simmer aromatics with broth first, then add cooked rice and shredded chicken and cook until creamy, about 10 to 15 minutes.

How do I make it vegetarian?

Swap chicken broth for vegetable broth, skip the chicken, and add sautéed mushrooms or tofu. Finish with lots of ginger, scallions, citrus, and crispy garlic so it still has that punchy comfort.

What can I use instead of calamansi?

Lemon or lime. Lemon is the closest easy substitute. Add it at the table so it stays bright.

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 (4 to 6 quart)
Cutting board and knife
Wooden spoon or silicone spatula
Ladle
Small skillet (optional, for frying garlic or toasting toppings)

I love food that gives you permission to be a little imperfect, and lugaw is basically built for that. Too thick? Add broth. Too thin? Simmer longer. Want more ginger? Go for it. The first time I made arroz caldo, I was trying to “follow the rules” and ended up fussing over the texture like it was a risotto exam. Then I realized the whole point is comfort. Now I treat it like a friend in a hoodie: reliable, forgiving, and somehow always what I want when the day has been a lot.