Arroz Caldo

Arroz Caldo
Arroz Caldo is a Pinoy comfort food that is similar to congee or porridge. It is usually made up of glutinous rice and regular rice with chicken sautéed in ginger and garlic. To break the monotonous white color of the rice dilaw or kagasugba florets is added to give a yellowish tint to the thick rice soup.

Arroz Caldo Recipe

That is why kasugba the cheaper alternative to saffron, coined as dilaw that literally means yellow. I usually give the glutinous rice to regular rice ratio of 2:1. Pinoys enjoy Arroz caldo during breakfast and merienda. 

Arroz Caldo Dish

Arroz caldo is also a street food serve along side the equally popular street food goto.


1/2 kilo chicken, cut into serving pieces,
2 cup malagkit, glutinous rice,
1 cup regular rice
1/2 head garlic, chopped
1/2 head garlic, chopped, fried
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1 small bundle kutsay, chives
or spring onion, chopped
1/4 cup patis, fish sauce
2 tbsp. dilaw, kasugba
salt and pepper
cooking oil

Cooking procedure:

Arroz Caldo - Cooking Procedure

Wash chicken and drain, keep aside. Wash glutinous rice and regular rice, keep aside. In large casserole sauté garlic, ginger and onion add in the chicken and fish sauce, stir cook for 3-5 minutes or until color changes to golden brown. Add in rice and stir cook for another 3-5 minutes. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in kasugba and season with salt and pepper. Serve immediately. Garnish with kutsay, fried garlic and drizzle with kalamansi juice.


  1. Holla,

    I tried this recipe many times. Wow! the taste is exactly the same as what the "lugawan" or "Goto" restaurant has. In fact, this recipe is more tasty!

    I want to rate this recipe, 10 perfect score!

  2. the most comforting recipe, i love arroz caldo

  3. To Bro. ut-man,
    The MOST comforting and "defrosting" pinoy food here in Chicago at winter times. I also fried some tuyo and/ or dilis (outside in the snow in our electric fryer-para 'di mangamoy ang loob ng bahay). He-he-he!!!My wife (who shoveled the snow)rated it 10 stars**********garnished as your recipe. Yummy...Thanks bro.


  4. Hi brother Benny,
    Frying tuyo and daing has always been my problem, even here in Australia. Hangang pangatlong bahay abot ang amoy, hehehe...
    Thanks for the 10stars rate bro.


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