The Hangover’s Worst Nightmare – The Legendary Noriesta Family’s Arroz Caldo (Filipino Rice Porridge)

My most vivid memory of eating arroz caldo growing up was when I got my wisdom teeth pulled. My grandma came to the house with tupperwares full of arroz caldo, supposedly to last the week. I ate it all in two days! Afterwards I had no pain from my procedure. Maybe it’s one of those comfort foods that cures everything. My grandma also taught me how to make her arroz caldo. Since then I’ve modified it to make my own version, which I will gladly make for Elijah or any friend who is feeling down. Hope this recipe brings you as much comfort as it does for me – Noelle 🙂

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Servings: 6

Prep Time: 15 min

Cook time: 1.5 hours

Ingredients:

• 3 cups rice

• 6 cups water
• 2 lbs chicken with bone & skin
• 1/2 yellow onion
• 5 garlic cloves
• 5 slices ginger
• 3 tbsp Caldo de Pollo (chicken bouillon powder)
• Black pepper
• 3 bunches green onion
• 4 fresh quail eggs

Optional toppings:

• Chopped green onion
• Fried garlic
• Crushed chicharron
• Fried onion

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Recipe:

1. Make broken rice – wash the rice, then drain and let dry for 30 min. Crush the rice with your hands.
2. In a large pot, bring the water to boil.
3. Cut the onion into small cubes. Chop the green onion. Slice the garlic cloves and ginger.
4. Add the chicken to the pot and boil for 15 min. Remove the chicken from the pot and keep the water boiling.
5. Add the broken rice to the boiling pot. Lower heat to make a low simmer.
6. Toss out the chicken skins. Shred the chicken using forks.
7. Add the onion, garlic, ginger, green onion, caldo de pollo, and black pepper to the pot.
8. Keep the pot at low simmer for 30-45 min or until desired thickness of the porridge. Stir occasionally.
9. Fry up some quail eggs sunny side-up.
10. Serve the arroz caldo in a bowl and add toppings.

Enjoy!

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Notes:

• Arroz caldo is often prepared by taste and preference. I like mine to have stronger ginger taste, while Elijah likes his with stronger garlic. Others prefer thick or thin consistency of the porridge. Use this recipe as a baseline and adjust to your preference!
• This dish is commonly eaten as breakfast or as food when you’re sick. It’s very easily digestible, making this a great comfort food when you are feeling down!