What is Arroz Caldo?

Rice is a staple ingredient in many cultures for many reasons. It’s an ingredients that is abundant as well as filling. It is easy to store and once you get the method down it’s fairly easy to prepare. In many cultures there are rice dishes that are made to take a small amount of rice and stretch it to feed many many mouths. Rice is a beautiful ingredient and can be used to in many different ways. We can mill it to make flours, we can ferment it to make koji or even sake! Right next to a beautiful bowl of steamed jasmines rice, a warm bowl of a rice porridge comes a close second. Arroz caldo is a filipino rice porridge that is classically made in families to heal ill members who may not be feeling 100 percent. Its full in flavor and ginger which is key to helping cure any tummy issues you may have.

What rice can I use?

You can use any rice you want really. I prefer a nice jasmine rice because the aromas are great. But feel free to use what you have. This recipe actually calls for leftover rice!

a blue bowl with rice porridge, fried duck wings, chili oil and a poached egg.

Duck Arroz Caldo

Print Recipe
A delicious breakfast, lunch or dinner. It can take some time to make but is a great use for leftover rice.
Course Soup
Cuisine Asian, Chinese, Filipino
Keyword Congee, duck arroz caldo, rice porridge, soups
Prep Time 20 mins
Cook Time 46 mins
Servings 20 servings

Ingredients

  • 460 grams Ginger Peeled, minced
  • 460 grams Garlic Peeled, minced
  • 400 grams Tamarind Pulp Dried, seedless
  • 1600 grams Water
  • 520 grams Duck Fat
  • 2000 grams Jasmine Rice Cooked
  • 500 grams Duck Confit Shredded
  • 400 grams Fish Sauce Squid brand
  • 200 grams Soy Sauce Golden Mountain
  • 8 quarts Duck Stock you can use any stock or plain water.

Instructions

  • Process ginger and garlic into a paste in food processor. Set aside. 
  • Take the tamarind pulp and add it to a pot with the water. Mash the tamarind pulp in the pot. 
  • Bring the liquid with the tamarind to a boil and then remove from heat. Allow to steep for 15 minutes and then strain the liquid through a chinois. Reserve the liquid and discard the pulp and seeds or reserve for another use. 
  • In a rondeau, add the duck fat heat up. When the fat is hot, add the ginger and garlic and saute until aromatic. 
  • Add the cooked Jasmine Rice and and the duck confit. Add the stock, tamarind liquid and stir over medium heat. 
  • Season with soy sauce and fish sauce. Cook until desired texture of rice, 20-30 minutes. The porridge will thicken as it sits. 

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