Arroz Caldo

Based on this recipe:

Arroz Caldo (Chicken Rice Porridge) image

YIELD: 6 servings


  • 1 cup white glutinous rice
  • 1/2 cup medium-grain rice
  • 4 lb duck, quartered
  • 3 Tbs peanut oil
  • 3 garlic cloves finely chopped
  • 1 large onion, finely chopped
  • 4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
  • 1/4 cup fish sauce
  • 2 spring onions (scallions), very thinly sliced
  • Sesame oil (optional) and lime wedges (optional), cilantro (optional) to serve



Place both of the rices in a bowl, cover with cold water and set aside to soak for 4 - 8 hours. Place thawed and quartered duck in a large saucepan or stockpot and cover with 10 cups water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 60 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the duck from the stock and set aside to cool slightly; reserve the stock.

Heat the oil in a large saucepan, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.

Shred the duck, discarding the skin and bones. Divide three-quarters of the duck among serving bowls, then ladle over the rice mixture. Top with the remaining duck, then scatter with the spring onion, cilantro, sesame oil and lime wedges.