Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack. What goes with arroz caldo? I enjoy pairing it with tokwat baboy, which is a combination of boiled pork slices and fried tofu soaked in a vinegar mixture.
Although arroz caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues.
I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this arroz caldo with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu.
What Makes Arroz Caldo Yellow
You have the option to make your arroz caldo yellowish if preferred. It may or may not have an effect on the flavor of the dish. It depends on the ingredient that you will use.
An ingredient known as safflower is traditionally used when cooking this dish. It is locally known in the Philippines as kasubha. The corollas of the safflower plant can be either yellow or red. The red variety is commonly used for arroz caldo. It creates a yellowish color when cooked.
Safflower has no flavor at all. It does not affect the overall taste of the dish. However, there is an ingredient that I sometimes used which makes the dish taste better. It is called saffron. This is what’s in my Pina-sosyal na arroz caldo recipe.
How to Cook Arroz Caldo
Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. Next goes the chicken pieces. Make sure to cook the chicken until the outer parts turn light brown in color.
I like to infuse the dish with flavors at the start. This is the reason why I also add a bit of fish sauce into it in the early stages. Add the rice afterwards and pour-in water. The amount of water will depend on the consistency of the dish. Make sure to stir every few minutes while cooking until the desired consistency is achieved.
Boiled eggs are regular components. I add these during the last steps of the cooking process. You can also add it later when you are about to serve the dish.
Add the safflower and adjust the flavor by adding more seasonings if needed. Top with toasted garlic and chopped scallions. It is best to squeeze some lemon or calamansi on top before eating.
Arroz Caldo and Lugaw
You might be familiar with lugaw and goto. These types of congee closely resembles each other. The distinguishing ingredient of arroz caldo is the use of chicken.
Lugaw can be as plain as it can get. It can be cooked using only three ingredients. The simplest lugaw is composed of rice, water, and salt. My grandma always makes this for me when I am not feeling well. She adds an ingredient called rousong to make it taste better.
Goto is another type of congee. This is usually composed of beef tripe. Beef and pork innards are sometimes added into it. Checkout this goto recipe for more details.
To make your arroz caldo look and taste better, try topping it with some safflower, toasted garlic, and scallions — squeeze half a lemon and you are done.
Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time.
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.
Arroz Caldo Recipe
- 1 ½ lbs chicken cut into serving pieces
- 1 ½ cups rice uncooked
- 34 ounces water about 1 liter
- 2 Tablespoons fish sauce
- 1 teaspoon garlic
- 1/4 teaspoon ground black pepper
- 1 cup onion minced
- 4 eggs hard boiled
- 1 cup scallions green onions, minced
- 2 knobs ginger julienned
- 3 tbsp safflower kasubha
- 1 chicken cube bouillon
- 1 lemon or 4 pieces calamansi
- 2 Tablespoon cooking oil
- 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!
I often cook arroz caldo the day after serving roast chicken. I cook more than I need, strip the meat off the bones, then use the bones with onion, garlic, carrot, celery eaves or whatever elss is around to make a rich chicken stock. Then the stock is chilled overnight. In the morning I skim the fat off, then cook the arroz caldo much as you do, but using the chicken stock instead of water and a cube and adding the cooked meat toward the end. The chicken stock makes a huge difference in the favor.
Beautiful recipe and easy steps to follow. Thanks to Panlasang Pinoy.
Vanjo Merano says
My pleasure, Julia.
whoa!!if you really wnt to learn, you have to cook by your self and make your gf impress!!yummy..i love cooking
Maria Bautista says
this is perfect for winter!
hi there! your website really helps me a lot! i don’t need to call my mom every time i’m cooking something, now i just need to open my laptop and watch you, step by step :)you’re the best! but, i have a question, i’m planning to cook arroz caldo this week, but sadly i can’t find any ginger here in europe, we have only ginger powder, is that ok? thanks! 🙂
i’ll try to cook this sir. thanks in advance. BTW, any substitute for the safflower coz I cant’t find one here in korea?
Arroz caldo literally means rice soup kuya. 🙂
thanks kuya for sharing this recipe, im an avid follower of panlasang pinoy & i have learned a lot of lutuing Pilipino ,keep up the good work, happy cooking & God Bless you po.
I tried this after watching your video! Thank you btw for posting it.
I used swanson natural chicken broth instead of the bullion and instead of frying the chicken, i threw everything in a crock pot (just for a healthier substitute).
thank you again for posting your yummy foods! I am now able to cook awesome food for my fiance.
happy new year!
So glad you are sharing your recipes. It is certainly appreciated especially those of us who are away from home… we can now enjoy our traditional dishes. You make cooking look so easy. Just one thing…. can you please indicate the number of servings for each recipe?
Panlasang Pinoy says
Thanks for the comment baba. It’s Nice to hear from you.
Tried this for dinner well and my family love it.Thanks for the recipe. God Bless.
Panlasang Pinoy says
Hi sande. Try using saffron though its much costly.
hi i finally saw ur website , i first watched ur videos in youtube then here now in ur own site hehehhe. well, i appreciate how u make videos not boring hehhe its so natural 😀 i like it dude hehhehe and also the way you show the cooking its easy and easy to understand and remember too although some of it i knew already yet by you ,you make it so easy/simple 😀
best regards here
from Tommy and Lyn 🙂 of Denmark and Pampanga hahha
Panlasang Pinoy says
BleuMssie, glad that you liked it. Please let me know the results of the other recipes that you tried 🙂
Hi! I would just like you to know you’re a dream husband!
Sincerely, Vanessa of Netherlands & Davao
Panlasang Pinoy says
You are welcome Beth 🙂