My Food and Travel Stories

Arroz Caldo on a Cold Night

Baguio City is the perfect place to have a warm bowl of Arroz Caldo. My sister loves it when I cook Arroz Caldo, and to attest to that joy, she often leaves no trace of it in only a few hours.

For those of you guys who are wondering what the heck an Arroz Caldo is, well it comes from two spanish words Arroz, which means rice and Caldo which means soup, so to simply put, it is a rice soup. Here in my country, you get to mixit with your choice between chicken or egg. I personally like topping it with fresh spring onions, crushed Chicharon,plenty of garlic chips and tiny bits of fried ham (you don’t see ham and garlic because I think we were running low on budget that time). Then I drizzle calamansi and add in a pinch of pepper.
It’s really easy to make and if you don’t know how to cook it, well it’s very easy to learn. There are several ways to do it, here’s how I do it:


  • 1 cup of rice and glutinous rice
  • Minced Garlic
  • Chopped onions
  • Generous amount of chopped Ginger
  • Your choice of meat/Protein source
  • Meat broth
  • Pepper
  • Salt or Patis (Fish Sauce)


  • Toasted Garlic flakes (if you’re a garlic fan like me)
  • Spring onions
  • Crushed Chicharon


1. Saute’ your meat/protein source (if it’s just hard boiled eggs, then you can have it boiled later on, I tried using canned chicken once, it works fine too) with the garlic, onion and ginger. Let the meat change its color, then cook it with slow fire.

2. Add in the rice and glutinous grains, saute it in for a while with the other ingredients.

3. Pour in the broth. Don’t overdo it. Just put a bit of it first. Let it simmer, and check on its consistency. The secret here is to give it a good mixing once in a while to help break in the grains. Add in more broth as needed to attain that thickness that you want.

4. Season it with salt and pepper and let it simmer again.

5. Garnish it generously.

Just be easy on the servings. It would really fill you up. I remember there was a storm one time here in Baguio City. I was all bored and feeling the urge to make a pot full of comfy food. So I did. Excited as always I went to go grab 2 cup full of rice, then cooked it as how I said above. Amazingly enough I was able to cook a super large caserole (as big as that of the pots used in Carinderia) full of Aroz Caldo that I had to share it so badly to all the people in the building, so a bit of advice, one cup would do fine for atleast 5 large bowls of warm delight.

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