What is the difference between arroz caldo and lugaw?

Lugaw is the general Filipino term for rice porridge. Arroz caldo is a chicken-and-ginger variation, commonly finished with egg, citrus, spring onion, and crispy garlic.

Can I use leftover cooked rice?

Yes. Use about 550 to 600 g cooked rice with around 1 litre stock, then simmer for 15 to 20 minutes and add more liquid as needed. Use rice that was cooled and refrigerated safely, and reheat the finished porridge thoroughly.

Can I make arroz caldo without chicken?

Yes. Use mushrooms or firm tofu with vegetable stock and season with soy sauce instead of fish sauce. The result is a different but satisfying vegetarian rice porridge.

Is arroz caldo gluten-free?

It can be, provided the stock, fish sauce, and any other seasonings are labelled gluten-free. Check packaged ingredients, as formulations vary.

Can I make arroz caldo ahead of time?

Yes. It thickens considerably as it cools, so add hot water or stock while reheating until it returns to a spoonable consistency.

Filipino Arroz Caldo (Chicken and Ginger Rice Porridge)

Name: Filipino Arroz Caldo (Chicken and Ginger Rice Porridge)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Filipino
Ingredients: 200 g Jasmine rice (uncooked, briefly rinsed and drained); 14 g Neutral cooking oil; 150 g Onion (finely chopped); 15 g Garlic (minced); 40 g Fresh ginger (peeled and cut into thin matchsticks); 500 g Chicken thighs (boneless, skinless, and cut into bite-sized pieces); 15 ml Fish sauce (plus more to taste if needed); 0.5 g Ground black pepper; 1500 ml Low-sodium chicken stock; Safflower or ground turmeric (optional, for colour; use a pinch of safflower or 1/4 teaspoon turmeric); 500 ml Hot water (250 to 500 ml, as needed to loosen the porridge); Fine salt (to taste); 9 g Garlic (thinly sliced); 9 g Neutral cooking oil; 100 g Hard-boiled eggs (halved); 30 g Spring onion (finely sliced); 1 piece Calamansi or lime (cut into wedges)

Prep time

15 min

Cook time

45 min

Total time

1 hr

Servings

4 servings1×

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Filipino Arroz Caldo (Chicken and Ginger Rice Porridge)

Arroz caldo is a comforting Filipino chicken and ginger rice porridge with a soft, spoonable texture. This home-cook version starts with chicken thighs, jasmine rice, plenty of ginger and garlic, then finishes each bowl with a hard-boiled egg, crisp fried garlic, spring onion, and calamansi or lime. The bright citrus and savoury fish sauce make the mild rice base taste complete rather than plain.

Although the name comes from Spanish, arroz caldo is a familiar Filipino dish with its own character. It is often served when something warm and simple is called for, but it is equally good as an easy lunch or dinner. The ingredients are straightforward to find in UK and US supermarkets; use lime when calamansi is not available.

Why this arroz caldo recipe works

Briefly rinsed jasmine rice gives the porridge a clean flavour while keeping enough starch to thicken the stock naturally. It is tempting to rinse rice until the water is perfectly clear, but that removes some of the starch that gives chicken arroz caldo its creamy body. Stir the pot regularly once it is simmering so the rice does not catch on the base.

Chicken thighs are a useful choice here because they stay tender through the longer simmer. Ginger cut into thin matchsticks brings a clear, warming flavour that is easy to see and taste in each bowl, while garlic and onion make the stock taste rounded from the start. Fish sauce is traditional in the flavour profile, but use it gradually because brands vary in saltiness.

Cook until creamy, not dry

The finished porridge should be loose enough to move slowly around a bowl. Rice keeps absorbing liquid as it sits, so add hot water or stock during cooking whenever it begins to look stiff. Stop before it reaches your final preferred thickness. By the time it cools enough to eat, it will be fuller and creamier.

Check that the chicken reaches 74°C (165°F) before serving. If you do not have a thermometer, cut into the largest piece: it should be opaque throughout with no pink centre. Stirring frequently is not just for texture; it also helps the chicken, rice, and ginger cook evenly.

Crispy garlic, egg, and citrus

The toppings turn a simple chicken rice porridge into an arroz caldo bowl. Fry the sliced garlic gently and take it out when it is just pale gold. Garlic darkens quickly in hot oil, and burnt pieces can make the dish bitter. Add it at the table so it stays crisp.

Halved hard-boiled eggs add richness, while spring onion gives freshness. Finish with calamansi or lime immediately before eating. The juice lifts the ginger and chicken flavours, so it is worth offering extra wedges instead of squeezing all the citrus in while the pot is still cooking.

Ingredient substitutions

Calamansi can be replaced with lime or lemon; lime is the closest match for its bright, tangy flavour. If fish sauce is unavailable, use light soy sauce, knowing that the result will be less distinctly savoury. A pinch of turmeric can replace safflower for colour, or you can leave the colour out altogether.

Jasmine rice is the default choice. For a thicker porridge, replace 50 g of the jasmine rice with glutinous rice. If you are using homemade broth, use it in place of low-sodium chicken stock and season only after the porridge has simmered, since homemade stocks vary widely in salt.

Storage and reheating

Cool leftover arroz caldo promptly, ideally within one hour, then refrigerate it in an airtight container. For conservative cooked-rice food safety, eat refrigerated leftovers within 24 hours. Reheat one portion at a time until steaming hot throughout, adding water or stock as needed, and reheat only once.

To store it longer, freeze cooled portions promptly. Defrost in the refrigerator, then reheat until piping hot; loosen the porridge with a little water or stock because its texture thickens after chilling and freezing. Keep the crispy garlic separate where possible and add fresh citrus after reheating for the best finish.

Serving & Goal Fit

One bowl is a complete serving with an estimated 470 calories and 33 g protein. On a training day, add 50 g cooked rice or a piece of fruit if you need more carbohydrate; on a rest day, keep the bowl as written or use a little less rice in your portion. Chicken thigh can be replaced with firm tofu or mushrooms for a vegetarian variation, using vegetable stock and soy sauce instead of fish sauce.

For more vegetables, serve the porridge with a simple side of steamed broccoli, green beans, spinach, peas, mushrooms, or tenderstem broccoli. Keep the toppings measured: the egg, crispy garlic, and citrus provide plenty of contrast without needing a heavy sauce.