Arroz Caldo, a beloved comfort food, traces its root to Chinese immigrants’ congee. Adapted over time with Spanish influence, the name “Arroz Caldo” reflects this heritage, along with the addition of chicken and saffron, which give the dish its distinct flavor and richness. This dish is traditionally enjoyed as an afternoon snack or a nourishing meal for the sick due to its soft, easily digestible texture. It remains a staple in many Filipino households. In my plant-based version, I’ve replaced chicken with fried tofu and an abundance of mushrooms and spice, creating a hearty and umami-rich alternative that’s just as comforting and flavorful.
INGREDIENTS: Good for an average 5 quart pot and will serve 4-6 people
– 1/2 cup jasmine or any soft white rice (washed)
– 1/2 cup sweet or sticky rice (washed)
– 3 cups sliced mushroom ( any kind)
– 48 oz water ( or more dependent on how thick or thin you want the lugaw to be)
– 2 tbsp Umami (mushroom) powder (optional)
– 10 cloves Garlic minced/diced
– Onion diced ( medium)
– 3 thumb size Ginger peeled thin slice lengthwise
Salt to taste
black pepper to taste
3 tbsp olive or vegetable oil
COOKING DIRECTION
Sauté garlic, onion and ginger in olive oil until slightly brown in a non stick or ceramic pot.
Add mushroom and sauté for another 4 minutes. Add all the washed rice sauté for another couple minutes. Add umami powder. Add a dash of Salt and pepper.
Add the water, let it on a rolling boil then cover and simmer, stirring occasionally. Keep on adding more water (if needed) until grains are fully broken down and can no longer absorb water. Adjust addition of water to your desired consistency. Adjust salt and black pepper to your taste or preference.
Toppings:
Prepare the diced fried tofu, soy sauce and vinegar mix(50/50 mix of soy sauce and coconut vinegar, some sugar to balance taste), diced white onion, chopped green onion leaves and diced Serrano chili for toppings on a separate bowl. A dash of ground white pepper is also great to add but completely optional.
Note: Because this is vegan we have to rely on generous amount of spice. My recipes tend to be a bit spicy for the average taste so please adjust accordingly.