· 9 min read
Filipino Arroz Caldo Recipe: Ginger Chicken Rice Porridge
Make Filipino arroz caldo with chicken, ginger, garlic and rice using Australian measurements, practical substitutions and safe cooling guidance.
What is Filipino arroz caldo?
Arroz caldo is a Filipino rice porridge made with chicken, fresh ginger, garlic and onion. The rice cooks in the chicken broth until its grains soften and release starch, producing a thick but spoonable bowl. Fried garlic, spring onion, egg, calamansi and fish sauce are familiar finishes, although recipes and toppings vary between households and regions.
The Spanish name sits within the Filipino lugaw family and reflects Chinese congee's long influence on Philippine food. Filipino cook Lalaine Manalo describes arroz caldo as chicken-and-rice lugaw with ginger, garlic, onion and fish sauce. It is an adapted food tradition rather than one fixed original recipe.
This Filipino arroz caldo recipe uses jasmine rice plus a smaller amount of glutinous rice for body, bone-in chicken for flavour and Australian metric measurements. It makes six bowls in about 75 minutes. The result is suitable for breakfast, merienda, lunch or a light dinner. It is comforting food, but it is not a medical treatment and no claim is made that it prevents or cures illness.
Learn what merienda means →Read why rice matters in Filipino culture →
Ingredients for six bowls
For the porridge, prepare 200 g jasmine rice, 75 g glutinous rice, 1 kg bone-in chicken thighs and drumsticks, 40 ml canola or another neutral oil, one brown onion finely chopped, eight garlic cloves, 50 g fresh ginger cut into fine matchsticks, 40 ml fish sauce, two litres water, one teaspoon freshly ground black pepper and salt only if needed. Divide the garlic: thinly slice five cloves for the crisp topping and finely chop the remaining three for the pot.
For serving, prepare four hard-boiled eggs cut in half, three spring onions thinly sliced, calamansi halves or lemon wedges, and extra fish sauce and black pepper at the table. Eggs are optional. If you like a golden colour, a small pinch of kasubha or annatto can be added, but neither is essential to the texture or ginger-forward flavour of this version.
Bone-in thigh and drumstick pieces remain succulent during the long simmer and enrich the liquid. Ask a butcher for pieces of similar size so they cook evenly. Skin can be left on for richness or removed before cooking. Do not wash raw chicken: HealthyWA advises that washing can spread bacteria around the sink and preparation area. Keep the poultry and its utensils separate from toppings that will be eaten without further cooking.
How to make arroz caldo
Use a heavy, wide pot of at least five litres. Arroz caldo needs room to simmer and can catch on the base as the rice thickens. Prepare every topping before the final stage because the porridge is best served as soon as its texture is right.
1. Rinse the rice and crisp the garlic
Rinse the jasmine and glutinous rice twice in cool water, then drain well. Heat 20 ml oil over medium-low heat. Add the five sliced garlic cloves and cook gently, stirring, until pale gold. Lift the garlic onto absorbent paper immediately; it will continue darkening after it leaves the oil. Reserve the flavoured oil in the pot.
2. Brown the chicken and aromatics
Add the remaining oil and increase the heat to medium. Pat the chicken dry with paper towel and brown it for five to seven minutes, turning so several surfaces colour. Add the onion and ginger and cook for about three minutes, then add the chopped garlic for another 30 seconds. Avoid burning the garlic because its bitterness will carry through the whole pot.
3. Add fish sauce, rice and water
Pour in the fish sauce and stir for 30 seconds. Add the drained rice and coat it in the aromatic oil for about one minute. Pour in two litres water, scrape the base of the pot and bring everything to a gentle boil. Skim any foam from the surface, then reduce the heat to low or medium-low.
4. Simmer until thick and safely cooked
Partly cover and simmer for 45 to 55 minutes, stirring every five to ten minutes and more often near the end. Scrape across the base so the rice does not stick. Add hot water in 125 ml amounts if it becomes too thick before the chicken is tender. Check the thickest chicken piece away from the bone reaches at least 75°C, the minimum centre temperature recommended by FSANZ for poultry.
5. Adjust and serve
When the grains are very soft and the liquid is creamy, taste before adding salt because fish sauce already contributes salinity. Stir in the black pepper. Ladle into warm bowls and top with egg, spring onion and crisp garlic. Let each diner add calamansi or lemon, extra pepper and fish sauce to taste.
How thick should arroz caldo be?
Finished arroz caldo should flow slowly from the ladle rather than sit like a firm mound. The grains will be expanded and very tender, but some rice shape can remain. It continues absorbing liquid after the heat is switched off, so stop when it is slightly looser than you want in the bowl. Keep extra boiling water nearby for adjustment.
Glutinous rice contributes a sticky, rounded body. The Philippine National Nutrition Council identifies malagkit, or glutinous rice, as a grain used for thick preparations including arroz caldo. Jasmine rice supplies aroma and a lighter structure. The combination used here follows the practical pattern seen in the SBS version, while many Filipino home recipes use only long-grain rice or only malagkit.
Stir more often as the liquid thickens, reaching into the pot’s corners. A heavy base and moderate heat reduce sticking.
Rice, chicken and seasoning substitutions
If glutinous rice is unavailable, use 275 g jasmine or another medium- to long-grain white rice. The porridge will be slightly lighter and may thicken less, but it remains useful. Sushi rice will create a stickier result. Brown rice needs more liquid and a longer cook, so it is not a direct timing substitution for this recipe. Do not use cooked day-old rice without changing the liquid and method substantially.
Calamansi gives a fragrant sour finish. Lemon is the easiest Australian substitute, while lime is sharper and changes the profile. Fish sauce is traditional in many versions, but brands vary in saltiness and contain fish by definition. For a fish-free adaptation, season with salt or an appropriate alternative and label the change honestly rather than calling it identical.
Read the Australian guide to calamansi →Understand Filipino fish sauce →
Toppings and ways to serve it
Fried garlic gives crunch against the soft rice, spring onion adds freshness and citrus cuts through the rich broth. Hard-boiled egg makes a bowl more substantial. Serve these separately when feeding a group so people can choose their balance. A small amount of chilli oil can be offered, but arroz caldo does not have to be chilli-hot.
Other household versions may include kasubha, annatto, saffron, tofu, pork crackle or different chicken cuts. These additions should be presented as variations, not requirements. If adding pork crackle, place it on the bowl at the last moment so it stays crisp. Hernandez Asian Delights’ current pork crackle ordering information is available on its dedicated page; check availability rather than assuming it is included with catering or store purchases.
Arroz caldo can stand alone or join a breakfast or merienda table. Keep the toppings recognisable so soft rice, citrus and crisp garlic remain distinct.
See the Hernandez pork crackle page →Explore Filipino catering in Bunbury →
Allergens and dietary checks
Fish sauce contains fish and must be disclosed to anyone with a fish allergy. Eggs are optional but are a declared allergen when used. Commercial stock powders or cubes can introduce wheat, soy, milk or other ingredients, which is why this version begins with water and builds flavour from chicken and aromatics. If you choose packaged stock, read the current label rather than relying on a previous purchase.
Glutinous rice does not contain gluten simply because its English name includes the word glutinous; the word describes its sticky texture. However, that does not make a shared kitchen or finished bowl automatically safe for someone with coeliac disease. Check every packaged ingredient and consider cross-contact from utensils, chopping boards, condiments and toppings.
For a communal meal, keep each topping in a separate clean bowl with its own spoon. Do not use the fish-sauce spoon in the egg or fried garlic. Guests with allergies need dish-specific, current information, so never make a free-from claim unless the ingredients and preparation process support it.
Cooling, storing and reheating leftovers
Chicken-and-rice porridge is potentially hazardous food and should not sit in a deep pot while it cools slowly. FSANZ requires food businesses to cool cooked potentially hazardous food from 60°C to 21°C within two hours, then from 21°C to 5°C within a further four hours. At home, divide leftovers promptly into clean, shallow containers so heat can escape, then refrigerate once handled according to safe guidance.
HealthyWA warns that spores of Bacillus cereus can survive rice cooking and grow or produce toxin when cooked rice remains between 5°C and 60°C for too long. Unsafe rice may look, smell and taste normal, and reheating cannot reliably undo toxin already produced. Keep arroz caldo hot above 60°C for service or cool it quickly and store it below 5°C; do not rely on a later boil to rescue poor storage.
Refrigerated arroz caldo becomes very thick. Reheat only the portion you need in a saucepan or microwave, adding water a little at a time and stirring frequently. Heat it rapidly until steaming hot throughout; food businesses reheating for hot holding must reach at least 60°C quickly. Avoid repeated cooling and reheating, discard leftovers when their time or temperature history is uncertain, and store garnishes separately.
Troubleshooting common problems
If the base catches, the heat is too high, the pot is too thin or stirring was too infrequent. Do not scrape burnt rice into the porridge. Transfer the unburnt portion to a clean pot, leaving the stuck layer behind, add hot water and continue at lower heat. A scorched taste cannot be hidden with fish sauce or citrus.
If the porridge is watery after the rice is tender, simmer uncovered and stir until it reduces. If it is too thick, add boiling water rather than cold water so the simmer recovers quickly. Rice brands absorb different amounts, and a pot with a wide surface loses more water than a narrow one, so texture should guide the final adjustment.
If the ginger tastes harsh, cut it more finely next time. If the dish tastes flat, add citrus before more salt. When chicken finishes before the rice, lift it into a clean covered bowl, finish the porridge, then return it to heat through.
A practical Filipino bowl for Australian kitchens
Arroz caldo turns supermarket ingredients into a meal with clear Filipino character: ginger, garlic and fish sauce build savoury depth, rice creates body and toppings let each person adjust the bowl.
Note how quickly your rice thickens and how salty your fish sauce tastes so later batches are easier to adapt. For Filipino ingredients in Bunbury, visit the Hernandez Asian Delights store, browse the journal or ask about current catering options.
Visit Hernandez Asian Delights in Bunbury →Browse more Filipino recipes and guides →Request current catering information →
Frequently asked questions
What is the difference between arroz caldo and lugaw?
Lugaw is a broad Filipino term for rice porridge. Arroz caldo is a chicken-based form of lugaw commonly flavoured with ginger, garlic, onion and fish sauce, then served with toppings such as fried garlic, spring onion, egg and calamansi. Names and distinctions can vary in everyday use.
Do I need glutinous rice for arroz caldo?
No. Glutinous rice gives the porridge a thicker, stickier body, but long-grain or jasmine rice can be used on its own. This recipe combines both. If using only jasmine rice, watch the texture and expect a slightly lighter result.
Can I make arroz caldo without fish sauce?
Yes, but the seasoning will change. Use salt or a suitable fish-free savoury seasoning and adjust gradually. Check labels for other allergens and describe the result as a fish-free adaptation rather than claiming it tastes identical to versions made with patis.
Why did my arroz caldo become too thick?
Rice continues absorbing water during cooking and after the pot leaves the heat. Stir in boiling water in small amounts until the porridge flows slowly from a ladle. Add extra liquid again when reheating chilled leftovers, which thicken considerably in the fridge.
How do I store leftover arroz caldo safely?
Divide it promptly into clean, shallow containers and refrigerate it below 5°C after safe cooling. Reheat only what you need until steaming hot throughout, and avoid repeated cooling and reheating. Discard it if you cannot confirm how long it was warm or how it was stored.
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