Arroz caldo is a kind of porridge that is served hot.

Francis Palma


Original recipe yields 7 servings
The ingredient list now reflects the servings specified


  • Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

  • Wash glutinous rice and jasmine rice in a bowl; rinse with water.

  • Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

  • Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutrition Facts

430 calories; 15.8 g total fat; 189 mg cholesterol; 1347 mg sodium. 47.2 g carbohydrates; 22.9 g protein; Full Nutrition