Comments on: Arroz Caldo Recipe

By: Vanjo Merano

Vanjo Merano — Fri, 08 Mar 2019 15:42:57 +0000

In reply to Mich.

Yes, brown rice can be used here. Make sure to cook it longer and probably add more liquid than what the recipe suggest for best results.

By: Buffy

Buffy — Mon, 04 Mar 2019 04:49:56 +0000

Literally,
Arroz = Rice
Caldo = Soup

By: Mich

Mich — Sat, 02 Feb 2019 02:29:07 +0000

Can you use brown rice?

By: Elizabeth

Elizabeth — Fri, 14 Sep 2018 11:53:20 +0000

I tried this recipe. Sooo yummy! Cooked this on a rainy Friday night! Perfect!!! Thanks!

By: Aurora

Aurora — Sun, 26 Aug 2018 03:24:50 +0000

What kind of rice should I use? Is jasmine rice ok? Or should I use calrose?

By: Vanjo Merano

Vanjo Merano — Mon, 29 Jan 2018 03:29:51 +0000

In reply to Jinky.

Thanks for the comment. It is safflower (or kasubha), as far as this recipe is concerned. Although you can also add saffron for arroz caldo, but I prefer to use it on dishes such as Seafood paella. I think that the aquila and kashmiri types are best, based on experience.

By: Jinky

Jinky — Mon, 29 Jan 2018 01:20:52 +0000

I think it’s saffron, not safflower.

By: Gie

Gie — Sun, 27 Dec 2015 19:10:16 +0000

Hi,

I am planning to put up ky own lugawan Business. We all know that it is best served when hot which is actually my biggest concern. How do we keep it hot for a long time or will reheating them changes its tastes? Any helpful tip will be greatly appreciated? Thanks ?

By: Nero

Nero — Sat, 17 Oct 2015 22:52:16 +0000

Hi! Tnx for this recipe. I’m planning to cook this dish today. I’m sure its gonna be delicious. Tnx again. Nero from Japan&Bacolod.hehe

By: Steve

Steve — Tue, 22 Sep 2015 12:11:53 +0000

I often cook arroz caldo the day after serving roast chicken. I cook more than I need, strip the meat off the bones, then use the bones with onion, garlic, carrot, celery eaves or whatever elss is around to make a rich chicken stock. Then the stock is chilled overnight. In the morning I skim the fat off, then cook the arroz caldo much as you do, but using the chicken stock instead of water and a cube and adding the cooked meat toward the end. The chicken stock makes a huge difference in the favor.