Carlota Mendoza's "Arroz Caldo" (Lugaw in Tagalog)

This simple dish I would say is for most Filipinos, a kind of comfort food. This is the food you would want when it’s raining and cold, when you are feeling sick and tired after school or work. In the Philippines, Lugaw is available 24 hrs a day, everywhere. In our family here in Australia, one only need to say “I cooked “lugaw” and our families will come over.

We often eat this with some vegetable spring rolls or fried tofu and pork pieces dipped in spicy-sour sauce. It can be cooked using different kinds of meat and with hard boiled eggs. Our Arroz Caldo is glutinous rice with chicken and is very easy to cook.

Arroz Caldo (Lugaw in Tagalog)

“Like congee or savoury rice porridge”

By Carlota Mendoza


2 cups of glutinous rice, washed and drained
2 kilos chicken pieces with bones
2-3 thumb-sized ginger
3 litres of chicken stock or water
3 gloves garlic
2 medium size onions, diced
1 tsp safflower (kasubha)
½ cup fish sauce
Salt and pepper to taste
Olive oil


Chopped spring onions
Fried garlic
Kalamansi / kumquat (optional)


1. Heat oil in a large pot.
2. Saute garlic, ginger & onions until cooked.  Then add chicken pieces.  Saute chicken until slightly brown.
3. Add the glutinous rice then stir & mix well. Cook for about 5 mins.
4. Then add the chicken broth and safflower. Let it simmer until the chicken pieces are tender.  (If you are using water add the fish sauce). Cook for about an hour or more.
5. If rice becomes too thick, you can add more stock or water to your liking.
6. Taste it, then adjust to your taste
7.  To serve, garnish with chopped spring onions and fried garlic.

See details for this year’s Filipino BBQ Workshop HERE and Long Table Dinner Feast HERE!

Carlota Mendoza's "Arroz Caldo"

Carlota Mendoza's "Arroz Caldo"

Travelling Table