Arroz Caldo literally means hot rice or rice soup/broth/stew. It’s a dish that is historically presented as a combination from the Spanish and Chinese influences. Though Spanish by name, this is quite similar to Chinese congee. This is definitely commonly a typical snack (merienda) for the Filipinos. Also, it's an excellent home remedy when you feel under the weather or feel sicky.It’s got such a mouth-watering aroma, with its heavily infused ginger flavour and crunchy garlic toppings. Deeeeelish!!!

This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein.

Rice porridge is a meal that has been eaten from a long time ago, and it helps to prepare the body.#washoku #Japanesefood #traditionalfood

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

Turmeric, the miracle spice, is so "in" these days because of its health benefits. Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or Arroz Caldo, or porridge)!The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turmeric addition, is that I've pushed the "healthy" factor by using brown and red rice instead of white or sticky rice. Sounds good, hey? :)This dish is perfect for cold nights and rainy days. 😊

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To make the chicken easy to consume, I coated the slices in katakuriko.Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.This is a variation ofand. For 2 servings. Recipe by commeline

This is a simple dish I thought up using rice. My health-conscious daughter and I both love this rice porridge. Recipe by mi0921

Craving for this for a long time...growing up with this kind of food..mum used to cook it since I was a child...yummy!!

I wanted to eat something piping hot, mild and yummy.And, I found a packet of dried scallops from the depths of the freezer!It'll be very hot, so make sure to blow on it before you eat it up!If you have cold, eat your fill of this warming porridge and go to bed.You don't want the meat to become garlic flavored. You're just using it to eliminate the gamy flavor of chicken. The finer you cut the garlic pieces, the more it will smell like garlic. You can get all kinds of flavors from it, depending on the way you slice it up. So try it in different ways in various dishes. Recipe by pegupepepe