It’s has gotten a bit cooler the past week here so I started making soups and other cold weather recipes for the ELB. All of a sudden this week is HOT! Oh well! I’ll still be sharing this Filipino recipe with you anyway, to have if, and when, you need it.
Arroz Caldo literally means “hot rice”. It’s the Philippine version of rice porridge, okayu, juk, congee…it is the food we eat when we’re sick, when you do not WANT to but HAVE to eat, when your stomach isn’t happy, or just when it’s cold outside and you want something to warm your hands and tummy.
The most basic ingredients are rice and water, with salt or fish sauce to taste. This version is cooked with garlic, ginger, onions, and chicken, dressed up before serving with boiled eggs, fried garlic, and spring onions. A squeeze of “calamansi” – Philippine lemon, completes the flavor profile of this dish. Yummy!!
Feel free to use less rice if you want a more soupy Arroz Caldo. Or simply add some hot water to thin it out if it is already cooked and is too thick for your taste.
Hope you’ll try this comforting food soon as the weather turns cooler, fingers crossed!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1 to 1 1/2 ELB cup white glutinous rice (“malagkit”)
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon dried minced onion
175 grams diced chicken breasts
1 teaspoon fish sauce, plus more to taste
Dash of ground pepper
1 1/2 cups chicken broth
1-2 raw eggs
Chopped green onions and fried garlic, for topping
Lemon juice, or calamansi, to serve
1. Place the rice, garlic, ginger, onion, chicken, fish sauce, pepper, and chicken broth in the big ELB bowl.
2. Place the bowl in the ELB base, add 3 ELB cups water in the base.
3. Place the raw eggs in the little nesting bowl (or the middle layer egg holder for the Jumbo).
4. Cover and let steam until it shuts off, about 1 hour.
5. Open the lunchbox carefully and check if chicken and rice are done. Adjust the consistency by adding some broth or water if needed. Adjust seasonings to taste too.
6. Top with the boiled egg, fried garlic, and green onions. Serve with lemon slices or calamansi.
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thanks for sharing this! i was wondering if this would work for me with a Ministyle ELB and found this post. I waylaid a bit reading it took an hour to cook, but when I was at the grocery yesterday I saw a prepackaged mix that said it serves 5 people and cooks in 10 minutes. I bought it to try. I took it with me off to work but thought of soaking the rice beforehand so I already poured room temp water before leaving home and a squeeze of lemon (I wish I had calamansi in stock!). I noticed the rice grains have been coarsely ground on the mix (prolly to hasten the cooking time). Hey, it worked for me! (I didn’t stir it a bit so there was a bit of lump but it was tasty!) I am so happy to be able to eat a warm bowl through to the bottom!
Thank you for visiting! My coworker gave me some “ube champorado” that is similar to your arroz caldo. I believe the rice was precooked and dried, but we do love it when the grains are all soft and mushy in this dish so it’s fine! Plus the convenience! If you can, please post a photo of your arroz caldo package. I want to try it your way too!
I do have a calamansi in the backyard so i do use it for certain dishes but lemon/lime works in a pinch!
Hope you’ll try the other recipes here sometime. Have a great day dear!