Arroz Caldo (Chicken Rice Porridge)

From the kitchen of Carly

Silky rice porridge built on deeply flavored chicken broth, finished with crispy garlic, soft eggs, and fresh ginger. This Filipino comfort classic is gentle enough for sick days but satisfying enough for any night when you need something warm and grounding.

Arroz Caldo (Chicken Rice Porridge)

Arroz caldo is a soul-warming porridge where two rices meld into a silky base, and a whole chicken becomes both the stock and the protein. The trick is soaking the rice first and then toasting it in aromatics, which deepens flavor without extra steps. Serve it in a bowl with a halved egg, crispy garlic, and a squeeze of calamansi for the sharpness that brings everything alive.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 7 oz(200 g)white glutinous rice
  • 3 1/2 oz(100 g)jasmine or medium-grain rice
  • 3 3/4 lb(1 2/3 kg)whole chicken, jointed into 4 pieces, bone in
  • 1/4 cup(60 ml)vegetable oil
  • 9garlic cloves, 6 thinly sliced, 3 finely chopped
  • 1 largeonion, finely chopped
  • 4cm piece ginger, peeled and cut into julienne
  • 1/4 cup(60 ml)fish sauce
  • 2spring onions , very thinly sliced
  • 6hard-boiled eggs, peeled and halved
  • 1Sesame oil and 8 kalamansi or lime wedges
  • 1to serve

Instructions

  1. In a bowl, cover both rices with cold water and set aside to soak. Lay the chicken in a large saucepan or stockpot and pour in 2.5 litres (85 fl oz / 10 cups) of water. Set over medium heat and bring to the boil, skimming any scum off the surface. Drop the heat to low-medium and simmer for 40 minutes, until the juices run clear when the thickest part of the thigh is pierced with a knife. Lift the chicken out of the stock and let it cool slightly; reserve the stock for later.

  2. Pour the vegetable oil into a large saucepan over medium heat and add the sliced garlic. Stir continuously for 5 minutes, until the garlic turns golden. Lift the fried garlic out with a slotted spoon and drain on paper towel. Return the same pan to the heat, drop in the onion, and cook for 5 minutes, stirring until softened. Add the chopped garlic and ginger and stir for another 2 minutes, until fragrant.

  3. Drain the soaked rice and tip it into the pan with the onion mixture. Stir for 2 minutes, until every grain glistens with oil. Pour in the fish sauce and 2 litres (68 fl oz / 8 cups) of the reserved stock. Bring to the boil, drop the heat to medium, and cook for 20 minutes, until the rice turns very soft and starts to break apart, thickening the mixture into a porridge. Thin with a splash of additional stock if needed to reach a porridge-like consistency, then season with salt flakes.

  4. Shred the cooked chicken, discarding the skin and bones. Spoon three-quarters of the shredded meat among the serving bowls, then ladle the rice porridge over the top. Crown each bowl with the remaining chicken, then scatter the fried garlic and spring onion across the surface. Serve with hard-boiled eggs alongside, plus sesame oil (if using) and kalamansi for squeezing at the table.

Tips from the kitchen

  • Soak both rices together for at least 30 minutes, don't skip this step. It helps them cook evenly and breaks down faster into that tender, slightly broken consistency you're after.
  • Fry your sliced garlic low and slow until golden, not brown. Once it's paper-thin and caramelized, remove it immediately and drain on paper towel so it stays crispy for serving.
  • Thin the porridge to your liking with extra reserved stock after the rice softens. It should flow gently in the bowl but still coat a spoon, not soup.
  • Don't discard the poaching liquid from the chicken. That first skim removes the foam, but the stock that remains is where all the flavor is. Use 2 liters in the porridge and save any extra for another meal.

Variations

  • Ginger version: Double the ginger and add a thumb's worth of fresh turmeric for earthiness and a golden hue.
  • Vegetarian swap: Use a large block of silken tofu simmered in vegetable stock, and add sauteed mushrooms and bok choy for depth.
  • Congee-style: Use only jasmine rice, increase the stock to 3 liters, and cook longer until the rice fully breaks apart. Top with a raw egg that poaches from the heat.
  • Chorizo addition: Slice Filipino chorizo, render it in a separate pan until crispy, and use the oil to fry your garlic for a richer, spiced take.

Make ahead and storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing changes the texture of the porridge, so don't do it. Reheat gently on the stovetop over low heat, thinning with broth or water until you reach the right consistency again.