Arroz Caldo (Rice Porridge)
Arroz Caldo (Rice Porridge)
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Chinese Origins & Influence
Arroz caldo is a Filipino rice porridge influenced by Chinese congee (lugaw). When Chinese traders arrived in the Philippines, they brought their tradition of boiling rice into a thick, savory porridge.
The Hokkien Chinese called it "juk" (粥, congee), and Filipinos adopted this dish, making their own versions by adding ginger, garlic, and chicken.
Spanish Adaptation & Naming
Although arroz caldo is of Chinese origin, the Spanish colonizers named it "arroz caldo", which means "hot rice" in Spanish. The Spanish appreciated this dish because it resembled European rice-based stews.
Variations & Regional Adaptations
• Goto – A variation using beef tripe instead of chicken.
• Lugaw – The simplest form of rice porridge, sometimes topped with boiled eggs and fried garlic.
• Arroz Caldo con Tokwa’t Baboy – A version served with fried tofu and pork.
Cultural Significance
Arroz caldo is considered a comfort food, often served during cold weather, rainy days, or when someone is sick. It represents Filipino warmth and hospitality, commonly enjoyed with calamansi and patis (fish sauce).
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