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A warm bowl from an Arroz Caldo recipe, topped with chicken, a hard-boiled egg, and a rich swirl of ginger-garlic infused oil.

Creamy Arroz Caldo Recipe

Rebecca Blumer
A truly comforting and creamy Filipino rice porridge (Arroz Caldo) made with chicken, fragrant ginger, and garlic. This recipe delivers a rich, savory flavor that will warm you from the inside out.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 8 servings
Calories 480 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
 

  • 2 lbs chicken, cut into serving pieces
  • 3/4 cup Jasmine rice
  • 3/4 cup sweet rice (also called glutinous rice or malagkit)
  • 2 Maggi Magic Chicken Cube
  • 34 ounces water
  • 8 cloves garlic, chopped
  • 3 onions, chopped
  • 8 eggs, hard boiled
  • 1 cup green onions, chopped
  • 3 thumbs ginger, julienned
  • 1 tablespoon safflower (kasubha)
  • 1 teaspoon turmeric powder
  • Fish sauce and ground black pepper to taste
  • 5 tablespoons cooking oil

Instructions
 

Build the aromatic base

  • Set a large pot or Dutch oven over medium-low heat and add the cooking oil. Add the chopped garlic and fry slowly, stirring occasionally, until golden and fragrant. Use a slotted spoon to remove the toasted garlic and set it aside for topping.
  • In the same oil, add the chopped onions and cook until they have softened. Stir in the julienned ginger and cook for 1 minute more, until deeply fragrant.

Brown the chicken and coat the rice

  • Add the chicken pieces to the pot. Cook until the outside is lightly browned, searing flavor onto the surface.
  • Pour in about 2 tablespoons of fish sauce and stir to coat the chicken. Add the Jasmine rice and sweet rice, then sauté for 30 seconds to toast the grains in the aromatic oil.

Simmer until creamy

  • Pour in the water, cover the pot, and bring to a boil. Once boiling, add the Maggi Magic Chicken Cube and stir to dissolve.
  • Reduce the heat to a gentle simmer. Cook for about 40 minutes, stirring every 5-10 minutes to prevent the rice from sticking, until the grains have broken down and the porridge is thick and creamy.

Finish and serve

  • Stir in the turmeric powder and safflower until the porridge has a warm golden color. Taste and season with ground black pepper and additional fish sauce as needed.
  • To serve, ladle the Arroz Caldo into bowls. Top with hard-boiled eggs, the reserved toasted garlic, and chopped green onions. Serve hot with calamansi or lemon wedges and extra fish sauce on the side.

Notes

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The porridge will thicken as it sits.
Reheating: Reheat gently on the stove over medium heat. Add a splash of water or chicken broth and stir until the porridge returns to a smooth, creamy consistency.
Texture Tip: The combination of sweet rice (glutinous) and Jasmine rice is key to achieving the perfect creamy texture without being overly sticky.
Flavor Tip: Do not skip browning the chicken. This step builds a rich, savory foundation for the broth that you can't get from simply boiling.
Toppings: The classic toppings of toasted garlic, green onions, hard-boiled egg, and a squeeze of calamansi or lemon are essential for the full experience, adding crunch, freshness, and brightness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 250mgSodium: 1200mgPotassium: 400mgFiber: 2gSugar: 3gCalcium: 80mgIron: 3mg
Keyword Arroz Caldo, Filipino rice porridge, Lugaw
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