Arroz Caldo is a comforting Filipino dish that brings warmth and nourishment with every bite. This rich and savory rice porridge combines tender chicken, fragrant ginger, and fish sauce for a depth of flavor, while glutinous rice and jasmine rice create its signature creamy texture. Topped with crispy garlic chips, spring onions, and hard-boiled eggs, it’s a meal perfect for rainy days or soothing the soul. Pair it with a squeeze of calamansi or lime for a bright, tangy finish.

Ingredients

Rice and Chicken

• 1 cup (200 g) white glutinous rice
• 1/2 cup (100 g) jasmine or medium-grain rice
• 1 whole chicken (1.7 kg / 3 lb 12 oz), jointed into 4 pieces, bone-in
• 10 cups (2.5 liters) water

Aromatics

• 1/4 cup (60 ml) vegetable oil
• 6 garlic cloves, thinly sliced
• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 4 cm (1 1/2-inch) piece ginger, peeled and julienned

Flavorings and Garnish

• 1/4 cup (60 ml) fish sauce
• 2 spring onions, very thinly sliced
• 6 hard-boiled eggs, peeled and halved
• Sesame oil (optional)
• 8 calamansi or lime wedges

Procedure

1. Prepare the Chicken and Stock: Rinse both rices and soak in cold water.
2. Place the chicken in a large stockpot and cover with 10 cups of water. Bring to a boil over medium heat, skimming off any foam or impurities.
3. Reduce the heat to low-medium and simmer for 40 minutes, or until the chicken is cooked through.
4. Remove the chicken from the stock and let it cool. Reserve the stock.
5. Make Garlic Chips: Heat vegetable oil in a large saucepan over medium heat.
6. Add sliced garlic and stir continuously for 5 minutes, or until golden and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Cook the Aromatics: Using the same saucepan with garlic oil, sauté the onion for 5 minutes until softened.
9. Add the chopped garlic and ginger, cooking for another 2 minutes until fragrant.
10. Cook the Rice Porridge: Drain the soaked rice and add it to the saucepan with the aromatics, stirring to coat the grains.
11. Add the fish sauce and 8 cups of the reserved stock. Bring to a boil, then lower to medium heat.
12. Cook for 20 minutes, stirring occasionally, until the rice is soft, breaking down into a creamy porridge-like consistency. Add more stock if needed to thin it out.
13. Assemble and Serve: Shred the chicken, discarding skin and bones.
14. Divide three-quarters of the shredded chicken among serving bowls. Ladle the hot rice porridge over the chicken.
15. Top with the remaining chicken, crispy garlic chips, and spring onions.
16. Serve with hard-boiled eggs, a drizzle of sesame oil (if desired), and a wedge of calamansi or lime for added brightness.

Cook’s Notes

• Add a sprinkle of safflower or turmeric to the porridge during cooking for a subtle golden hue and earthy flavor.
• Serve alongside a warm pandesal roll for an authentic Filipino touch.

Enjoy the hearty flavors of this Filipino classic!