FFE Magazine

Enjoy the warm comfort of our Arroz Caldo

small3Our next recipe is one of my favorites to prepare during cold rainy days, aside from the classic Bulalo of course. Arroz Caldo is a rice porridge usually with chicken and hardboiled egg, spiced up by ginger and black pepper. Arroz Caldo is surely a delicious way to warm everyone’s tummy. Yum!


Because of its name, some of you might think that Arroz Caldo is another legacy the Spaniards had given us. However this appetizing dish actually originated from a Chinese congee, a type of rice porridge popular in some Asian countries. It was only adapted to better suit the taste of the Spanish settlers in the Philippines who frequents Chinese restaurants; they were also the ones who named it Arroz Caldo, which literally translate to rice broth.




For me, Arroz Caldo is not complete without chicken and a hardboiled egg. Adding those two ingredients makes Arroz Caldo a complete meal and very filling. Because of this, it is also usually served to people who are ill. I remember my nanay used to prepare Arroz Caldo for me when I get the flu when I was a child. It always helped me to get my strength back!



  • 2 tbsp. Cooking oil
  • 1/2 Chicken, cut into serving pieces
  • 1 medium garlic bulb, peeled and crushed
  • 100 g Ginger peeled and cut into thin slices
  • 1 1/2 cup Uncooked rice
  • 2 L chicken stock
  • 3 tbsp patis or fish sauce to taste (If not available, use salt and pepper)
  • 1/4 cup chopped spring onion to garnish
  • Hardboiled egg
  • Calamansi




Heat oil in a casserole.


Lightly cook the chicken pieces then set aside. Remember not to let the chicken cook until it turns brown.




In the same casserole, sauté half of the garlic until brown and set it aside.


Sautee the ginger and remaining garlic together. Add the rice and stir to coat the grain with the oil.


Pour the chicken broth and simmer it for 2 minutes.


Add the chicken and patis and let it simmer more until the chicken and rice are fully cooked. Add more broth if the mixture dries.


Pour the soup into a serving bowl and garnish with the spring onion, browned garlic, slice of egg, and calamansi.


Arroz Caldo paired with Tokwa't Baboy.

Arroz Caldo paired with Tokwa’t Baboy.


Serve it while hot!



Enjoy your Arroz Caldo!



Tita Kathy tip:


You can make your own stock by boiling chicken meat or bones along with herbs and spices of your choice. To make life easier though, you can buy canned stock or bouillon cubes like Knorr from the nearest supermarket.


How did you find our recipe? Is it something you would like to serve to your family and friends on a rainy day? Let us know on the comment below!



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