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Arroz Caldo (Filipino Rice Porridge)

Total Time 45 minutes
Servings: 4 4 servings
Course: Main Course / Comfort Food
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 1.5 litres chicken stock
  • 200 g glutinous rice rinsed
  • 500 g chicken thighs bone-in
  • 5 cm fresh ginger julienned
  • 1 onion diced
  • 6 cloves garlic — 4 minced 2 thinly sliced and fried until crispy
  • 2 tbsp fish sauce
  • 1 tbsp safflower or annatto for colour optional
  • 3 spring onions sliced
  • Hard-boiled eggs and calamansi or lime to serve

Method
 

  1. Heat oil in a large pot. Sauté the onion, minced garlic and ginger until soft.
  2. Add the chicken pieces and brown lightly. Add the fish sauce and stir.
  3. Pour in the stock. Add the rice and bring to a boil.
  4. Reduce heat and simmer, stirring frequently, for 25–30 minutes until the rice has broken down into a thick, creamy porridge. Add more stock or water if it becomes too thick.
  5. Remove the chicken. Shred the meat and return to the pot. Season to taste.
  6. Ladle into bowls. Top with a halved hard-boiled egg, crispy garlic, spring onions and a squeeze of calamansi or lime.

Notes

Source: Classic Filipino recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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