Arroz Caldo is a comforting Filipino porridge made by simmering glutinous rice, chicken, and ginger in a flavorful broth, often topped with toasted garlic, scallions, calamansi, and hard-boiled egg. Influenced by Chinese congee but adapted to local taste, it originated in Luzon and is typically boiled slowly until thick and creamy. It’s a common breakfast, rainy day meal, or food for the sick, known for its warmth and restorative qualities. The name is Spanish, but the soul of the dish is entirely Filipino.

Common variations include beef tripe (goto) and plain rice porridge (lugaw).

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