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“This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.”

Ingredients Nutrition

  • 1 12 cups jasmine rice
  • 6 cups water
  • 1 medium onion, sliced thinly
  • 2 tablespoons butter
  • 500 g chicken, sliced into serving portions
  • 4 cups water
  • 1 medium onion, minced
  • 4 garlic cloves, crushed
  • 2 tablespoons ginger, grated
  • 1 medium carrot, sliced into strips (optional)
  • 23 cup green beans, sliced thinly (also called baguio beans) (optional)
  • 2 tablespoons fish sauce (or to taste)
  • 1 teaspoon sugar
  • 12 teaspoon black pepper
  • salt and pepper
  • 2 tablespoons cooking oil
  • Garnish
  • 3 tablespoons roasted onions
  • 1 dozen quail egg, boiled


  1. Wash the rice once then drain.
  2. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
  3. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
  4. While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
  5. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
  6. Add the vegetables, cook for 3 minutes.
  7. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
  8. Garnish and serve.

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