Authentic Arroz Caldo Recipe: Comforting Filipino Rice Porridge

Ingredients

• 1 cup jasmine rice
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, julienned
• 1 pound chicken thighs, cut into pieces
• 6 cups chicken broth
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 2 green onions, chopped
• 2 hard-boiled eggs, halved
• Lemon or Calamansi wedges, for serving
• Salt, to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then set aside.
2. In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion, minced garlic, and julienned ginger until the onion is translucent and fragrant.
3. Add the chicken pieces to the pot, cooking until they are lightly browned on all sides, about 5-7 minutes.
4. Stir in the rinsed rice, then pour in the chicken broth and add the fish sauce and ground black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for about 30 minutes, stirring occasionally until the rice is soft and the porridge thickens.
6. Taste and adjust seasoning with salt as needed before serving.
7. Ladle the hot arroz caldo into bowls, garnish with chopped green onions and half a hard-boiled egg, and serve with lemon or calamansi wedges on the side.