Arroz Caldo Recipe

Arroz Caldo, which means “warm rice” in English, is a type of congee (or lugaw) that tastes a lot like risotto. Even though this dish comes from China, the Spanish gave it a new name because they had trouble pronouncing the old one.

Arroz Caldo is different from other congees because it has pieces of chicken in it. Wild saffron (safflower), toasted garlic, and onions are added to make the dish taste, look, and smell better.

Most of the time, this lugaw is served for breakfast. Along Edsa, a major road in Manila, I remember seeing a few well-lit carts with chairs and tables where this congee with Goto and lugaw was being sold. This is also on the daily menu at a number of tapsilogan and karinderya. Arroz Caldo is also a choice of people who are trying to get sober.

Warm rice is what Arroz Caldo means in Spanish. Filipinos like to snack on this congee, which tastes a lot like risotto. What goes with rice in a hot broth? I like to eat it with tokwat baboy, which is boiled pork slices and fried tofu that have been soaked in vinegar.

Even though arroz caldo comes from China, the Spanish came up with the name because it was hard to say.

Along Edsa, a major road in Manila, I remember seeing a few well-lit carts with chairs and tables where this arroz caldo with goto and lugaw was being sold. This is also on the daily menu at a number of tapsilogan and karinderya.

What Makes Arroz Caldo Yellow

You can make your arroz caldo yellow if that’s what you want. It might or might not change the taste of the dish. It depends on what you are going to use.

Usually, safflower, which is a type of flower, is used to make this dish. In the Philippines, it is known as kasubha. The safflower’s corollas can be either yellow or red. Most of the time, the red type is used for arroz caldo. When cooked, it turns a yellowish color.

Safflower tastes like nothing at all. It doesn’t change how the dish tastes as a whole. But there is one thing I sometimes put in the dish that makes it taste better. The name for it is saffron. Here’s what goes into my recipe for Pina-sosyal na arroz caldo.

How to Cook Arroz Caldo

First, cook the garlic and onions in a pan. During the process, ground black pepper and a chicken cube are added. The chicken pieces come next. Make sure to cook the chicken until it turns a light brown color on the outside.

I like to add tastes to the dish right from the start. This is why I also put a little fish sauce in it at the beginning. After that, add the rice and water. How much water to add will depend on how thick the dish is. Make sure to stir the food every few minutes as it cooks until you get the right consistency.

Boiled eggs are normal components. I put these in during the final steps of cooking. You could also add it right before serving the dish.

Add the safflower and taste it to see if it needs more spice. Toast some garlic and chop some onions to put on top. Before you eat it, squeeze some lemon or calamansi on top.

Arroz Caldo and Lugaw

You may already know what lugaw and goto are. These kinds of congee are very similar to one another. Arroz caldo is different from other rice dishes because it has chicken in it.

Lugaw can be as simple as possible. There are only three things you need to cook it. Rice, water, and salt are all you need to make the easiest lugaw. When I’m sick, my grandmother always makes this for me. She adds rousong, which is a spice, to make it taste better.

Cooking Tips

To make your arroz caldo look and taste better, sprinkle it with safflower, toasted garlic, and onions. Squeeze half a lemon over it, and you’re done.

Most of the time, arroz caldo is served for breakfast because it is filling. It can give you the energy you need to make it to lunch.

How to Make Toasted Garlic

Topping some toasted garlic on your arroz caldo is highly recommended before serving. You will need the following: 1/2 cup garlic, minced and 1/2 cup cooking oil.

Pour the oil in a pan then turn on the stove
Put in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)
Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)
Drain the oil and place in a bowl with paper towel or tissue
Use when needed
Try this Arroz Caldo Recipe. Let me know what you think.

• In a pot, heat the cooking oil then saute the garlic, onion, and ginger
• Dash-in some ground black pepper
• Add the chicken cube and cook until the cube melts
• Put-in the chicken and cook until outer layer color turns golden brown
• Add the fish sauce and uncooked rice then mix and cook for a few minutes
• Pour-in the water and bring to a boil
• Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
• Put-in the hard boiled eggs
• Add the safflower for additional color and aroma
• Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

FAQ

What is Arroz Caldo?

Arroz Caldo is a traditional Filipino rice porridge dish that is similar to congee. It is made with glutinous rice, chicken, ginger, and garlic, and often garnished with toppings like fried garlic, boiled eggs, green onions, and calamansi (Filipino lime).

How is Arroz Caldo prepared?

To make Arroz Caldo, the chicken is first sautéed with garlic and ginger until browned. The glutinous rice is then added and cooked in the flavorful chicken broth until it reaches a creamy and porridge-like consistency. The dish is usually seasoned with fish sauce (patis) and pepper to taste.

Can I use other meats instead of chicken?

Yes, you can use other meats like pork or a combination of chicken and pork for Arroz Caldo. Some variations also include using seafood, such as shrimp or squid.

What are common toppings for Arroz Caldo?

Common toppings for Arroz Caldo include fried garlic, boiled eggs, sliced green onions, calamansi, and sometimes toasted garlic bits. The toppings add additional flavor and texture to the dish.

Is Arroz Caldo gluten-free?

Arroz Caldo can be gluten-free if you ensure that all the ingredients used, such as rice, chicken, and seasonings, are free from gluten or gluten-containing additives. Always check labels and use gluten-free alternatives for any condiments or garnishes used in the recipe.