Heavily flavored with ginger and often garnished with toasted garlic, scallions, and black pepper, arroz caldo is a bowl of Filipino rice and chicken gruel. It is usually served with lemon or fish sauce and a hard-boiled egg. Some models also incorporate safflower to make the dish orange.
While pospas has slightly different ingredients, arroz caldo is also known as pospas in Visayan regions. Literally, arroz caldo means hot rice. This is a favorite Filipino dish, which closely resembles risotto.
While Arroz Caldo is of Chinese origin, due to its pronunciation, the name is attributed to the Spaniards. Either way, it is now prominent all over the Philipines. To learn how to make this delicious dish, follow the recipe below.
About Filipino-Style Arroz Caldo
Arroz caldo uses glutinous rice usually, but it can also be made with regular rice boiled with excess water. The the chicken is typically cooked first with a large amount of ginger in a broth. When tender, the chicken is removed and sliced and re-added with the rice.
Throughout cooking, the rice is stirred continuously to prevent it from sticking to the bowl. The dish’s signature yellow color is due to kasubha (safflower) being introduced. Saffron can be used in more expensive versions, which, unlike safflower, further improves the taste. Alternatively, some recipes use turmeric when neither are available.
Arroz caldo is eaten with a single hard-boiled egg in individual cups. It is garnished with toasted garlic, black pepper, and chopped scallions. It is also possible to add crumbled chicharon to improve texture and taste. Although arroz caldo is very fragrant, it is generally very smooth in taste. It, therefore, needs to be further seasoned with different condiments. Calamansi and fish sauce are the most widely used condiments. Calamansi may be substituted with lime or lemon.
Arroz caldo is regarded as comfort food in Filipino cuisine. It is a warm, delicious dish that is perfect to share with family and friends. For more Filipino recipes, click here.
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