A comforting and deeply flavorful Filipino rice porridge, Arroz Caldo is the perfect warm hug in a bowl. Fragrant rice simmers in rich chicken broth, infused with ginger and garlic, and topped with a medley of savory garnishes.

Follow The Directions

01

Step

Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

02

Step

Wash glutinous rice and jasmine rice in a bowl; rinse with water.

03

Step

Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

04

Step

Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

For a richer flavor, use bone-in chicken thighs instead of breast. Adjust the amount of chicken stock depending on your desired consistency. For a spicier kick, add a pinch of chili flakes to the porridge.

Abby Hackett

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