Arroz Caldo, also be known as aroskaldo, congee or lugaw (looh-gao) in Tagalog, is a hot rice porridge traditionally made with heavily infused garlic and ginger flavors with boiled chicken. Its origin, actually, came from congee (con-jee) which is a Chinese rice porridge; Chinese-Filipino influences developed during the time of the Spanish colonization and it has slowly evolved to what arroz caldo is now.
In typical Filipino versions of arroz caldo, it would normally consist of a few ingredients: rice, chicken, garlic, ginger, hard boiled eggs, and a topping of aromatics like green onions, fried garlic, calamansi (Philippine lime), chili oil, and even crumbled chicharron (pork rinds). Making a vegan version is actually very easy and takes less time to make because there is no meat involved.
Wherever you may be in the world, excited for fall season as weather gets colder or experiencing some heavy rains (like here on Guam), get cozy – this recipe is perfect for breakfast, brunch, and even lighter dinners for such bed weather.
GETTING STARTED
Arroz caldo is usually made with short grain sticky rice. Short grain sticky rice, is generally sweeter and more starchy compared to other rices. For this recipe, I’ve stuck with what I had in the pantry which is long grain Jasmine rice – still very much accepted and often used in most households who don’t want to spend on another type of rice. White rice is normally ideal but feel free to use any rice (or grains) you have on hand or prefer. Though, you may have to play with the ratio of liquids. Arroz caldo often needs a lot of water due to the starch content. Like, A LOT.
Here are key ingredients you need for this recipe:
- Lots of garlic and ginger
- onions
- saffron threads (for the vibrant yellow color; you can substitute with a pinch of turmeric)
- shiitake mushrooms
- any plant protein of choice (soy curls, textured vegetable protein, or tofu for example)
- calamansi
- tamari (in replacement of fish sauce)
- vegetable paste (no chicken broth) or regular vegetable broth
ESSENTIAL TOPPINGS
It is not Asian rice porridge without the toppings that make it flavorful. And truth be told, this is what will make or break a really good arroz caldo. Back in the Philippines, I would visit places that took arroz caldo VERY seriously. We’re talking a station of porridge with a buffet of toppings at restaurants. Here are the toppings I enjoy using and have used:
- Thinly sliced scallions (or green onions)
- crispy garlic
- spicy chili oil
- seasoned crispy fried tofu
- crushed vegan “pork” rinds (vegan chicharron which are found in most Asian supermarkets)
- aromatic oils (garlic or scallion infused oil)
- fried crispy shallots
- herbs and sprouts
Because this is a vegan version of arroz caldo and it is, generally, “lighter” as a dish, get creative with what you top it with to make the porridge taste “complete”. And true story, I went overtly enthusiastic with the toppings for this recipe and my husband told me, “this tastes like a high end arroz caldo, for a dish that is so simple.” I’ll take it as a compliment. Ha!
OTHER COOKING TIPS
- Saffron threads are expensive when you buy from the organic brands. You can usually find saffron threads in an Asian section of a supermarket or an Asian store for a cheaper price. While it is not necessary to add in arroz caldo, it does give the traditional look of it. A pinch of turmeric (roughly half a teaspoon) will also work for this recipe.
- Adding plant protein in the porridge will make this dish “fuller”. My favorites would be soy curls or crispy tofu since they hold no flavors and will absorb easily in what you cook it with.
- Season to taste! I highly recommend seasoning your ingredients in each step of the cooking process for a very tasty porridge. As mentioned, you may or may not be adding a lot of water due to the starch content, which may dilute the flavors. Taste as you go.
- Use vegetable paste (or any non-chicken bouillon cubes) for a better savory flavor. If you are unable to find this, vegetable broth will do. You can use water, if you wish, you will just need to add more seasonings to it.
Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.
Vegan Arroz Caldo (Congee)
Equipment
- 6-8qt soup pot or cast iron Dutch Oven
Ingredients
- 1 cup (185g) uncooked long grain rice (I used Jasmine rice)
- 6 cloves (2 tbsp) garlic minced
- ¼ medium (⅓ cup) yellow onions diced
- 1 tbsp fresh ginger thinly sliced
- 5 pcs shiitake mushrooms roughly chopped
- 1 tbsp vegetable paste (or any non-chicken bouillon / base)
- 1 tbsp low sodium tamari (or low sodium soy sauce)
- ½ tbsp garlic powder
- 8 cups (64 fl oz) water
- 1 cup choice of plant protein (see notes)
- saffron threads
- splash of calamansi juice (Philippine lime or sub lemon juice)
- salt & fresh ground pepper to taste
OPTIONAL TOPPINGS
- scallions thinly sliced
- crispy garlic
- spicy chili oil
- fried crispy shallots
- vegetarian or vegan "pork" rinds crushed
- crispy fried or baked tofu
- aromatic oils (garlic, scallion, or herb oil)
- fresh herbs and sprouts
Instructions
- Thoroughly rinse your rice until water runs clear. Set aside until ready to use.
- Preheat a soup pot to medium heat and coat a tablespoon of oil. Sauté onions and ginger for about 2-3 minutes or until fragrant. Toss in the garlic, saffron threads and stir until garlic is golden brown. Season with salt & pepper.
- Add the mushrooms and choice of plant protein into the pot and sauté until it is golden brown and well incorporated with the aromatics. Toss the uncooked rice and stir until well combined.
- Pour the water into the pot. Dissolve vegetable paste into the mix and stir. Cover the pot with a lid and allow the rice to simmer until it tenderizes. Stir occasionally every after 3-4 minutes.
- Once rice has softened and thickened, add the splash of tamari. And season with salt & pepper to taste. Squeeze a splash of calamansi (Philippine lime) or lemon to finish.
- Garnish with suggested toppings such as crispy garlic, scallions, crispy tofu, chili oil, aromatic oils (such as garlic or scallion oil), or crushed vegan "pork" rinds, fresh herbs and/or sprouts. Enjoy!