Arroz Caldo

arroz caldo

We can’t deny that Arroz Caldo is one of the typical rice porridge snacks that’s very popular in the country. It has different versions depending on what region you’re at. But this is the kind of arroz caldo that I know that we have in the visayas region.

Here’s how to cook Arroz Caldo:


4 pcs. Chicken wings
1 cup White Rice
1 tsp. Turmeric Powder
1 head of Garlic (for sautéing and garnishing)
1 medium sized Red Onion
1/1 tbsp. Ginger extract
2 or 4 Hard Boiled Eggs
Canola Oil


1. Heat canola oil in a pot. Sauté onions and garlic.

2. Add in the chicken wings. Sauté and until they turn slightly brown.

3. Pour some ginger extract.

arroz caldo

4. Add in the washed rice. Pour about 5 cups of water.
(Some rice variety might require less or more water)

5. Cover and let boil for about 15 minutes.

6. Pour in the turmeric powder, season with salt and pepper. Cover for another 5 minutes.

7. Add in the green onions.

8. Drop some hard boiled eggs. Simmer for another 2 minutes.

9. Top with roasted garlic and chopped green onions.

Ready and Serve!

Note from Delish:

I grew up eating lots and lots of arroz caldo since our family owns a mini refreshment and we serve arroz caldo and batchoy. So I am very much familiar with this snack. I’m using turmeric powder to add color to the dish, some are using saffron or even food coloring. Some people also doesn’t add ginger, but I find it delicious if it has a kick of ginger taste.

If you have any question about this dish, please drop a comment below or send me an email.

Here’s how to cook Arroz Caldo:


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