Arroz Caldo or Aroskaldo, is Filipino rice and chicken gruel infused with ginger, garlic, scallions, and black pepper. Arroz Caldo is a rice congee that originated from the Philippines, although first introduced by Chinese traders to the natives of the Philippines. This savory rice pudding is regarded as comfort food in Filipino cuisine and is usually eaten for breakfast. During colder months and rainy weather, it has provided comfort and especially so to those people who are sick or bedridden.
Arroz Caldo and lugaw have a difference, in that the chicken stock that the rice simmers in is made from scratch, and the arroz caldo is made with a purpose while lugaw can be the derivative of another recipe that would normally not have any use of the stock. The name Arroz Caldo is derived from Spanish Arroz, which means rice and caldo means broth. It originally referred to all types of rice gruels, but has latter come to refer to a specific type of lugaw that uses chicken.
Arroz Caldo is infused with flavors of sauteed roasted garlic, onion, and ginger and then boiled in chicken broth and chicken thighs with a splash of fish sauce in a stewing pot. Last but not least, the sweet rice is added brought to a boil, and then allowed to simmer so the rice can fully soak in all the flavors. Finally, season the mixture with salt and pepper, garnish with the green onion, and there you have it, a delicious and savory Arroz Caldo.
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