Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino Breakfast.
Preparing it with tokwa’t 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.
Several tapsilogan and karinderya also carry this in their daily menu.
Cooking Tips
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 a paper towel or tissue
- Use when needed
- Try this Arroz Caldo Recipe. Let me know what you think.
Arroz Caldo Recipe
Ingredients
- 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
- 1/2 tablespoon ground black pepper
- 1 cup onion minced
- 4 pieces eggs hard boiled
- 1 cup scallions green onions, minced
- 2 knobs ginger julienned
- 3 tbsp safflower kasubha
- 1 piece chicken cube bouillon
- 1 piece lemon or 4 pieces calamansi
- 2 tbsp cooking oil
Instructions
- 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!
