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horizontal photo of vegan arroz caldo in a white bowl with green onions, lime and crispy garlic

Vegan Arroz Caldo (Filipino Rice Porridge)

  • Author: Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 5 servings


Arroz Caldo is a hearty and wholesome comfort food meal you need to try. If you’re not familiar with the dish, it’s a Filipino rice porridge traditionally made with chicken. We are swapping the animal protein for a plant-based alternative to make this dish vegan.


  • 2 tablespoons oil
  • 1 bay leaf
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 green onions, chopped with green and white parts separated
  • 1 (2-inch) piece of fresh ginger, peeled and cut into 3 chunks
  • ¼ teaspoon red pepper flakes
  • 4 ounces vegan chicken, cut into small pieces (we used Daring)
  • 6 cups vegan chicken broth
  • Optional: 1 tablespoon vegan fish sauce
  • 1/4 teaspoon ground black pepper
  • 1 cup glutinous sweet rice (malagkit)
  • Salt, to taste
  • Calamansi, lemon or lime

Crispy Fried Garlic Bits

  • 1/3 cup oil
  • 6 cloves garlic, minced


  1. In a large skillet over medium heat, add the oil. Once heated, add the bay leaf and fry until golden.
  2. Add onions, garlic, white and light parts of the green onion, ginger and red pepper flakes. Cook until the onions are soft and the garlic is fragrant, about 2-3 minutes.
  3. Add in the vegan chicken and cook until it begins to brown, about 4 minutes. If the vegan chicken is in large chunks, use kitchen shears to finely cut it in the pot. 
  4. Add the vegan chicken broth, vegan fish sauce, black pepper, and rice. Stir and bring to a boil, lower to simmer, and cover. Simmer for 30-40 minutes, stirring occasionally and scraping the bottom to prevent the rice from sticking, until the rice is creamy.
  5. As the rice cooks, make the crispy garlic. Place a fine-mesh strainer over a small heat-proof bowl or cup. Heat oil in a small pan. Once heated, add in the garlic and fry until it is golden brown, about 5 to 6 minutes. Immediately pour the mixture through the strainer, then transfer the crispy garlic to a paper towel-lined plate to cool.
  6. Once the arroz caldo has finished cooking, remove and discard the bay leaf and ginger slices. Add salt if desired.
  7. Serve topped with crispy garlic, scallion greens, and calamansi wedges.


  • Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Filipino

Keywords: filipino, soup, winter, rice, porridge, ginger, garlic, easy