Arroz Caldo

Arroz Caldo is one of my most favorite Filipino Comfortfood of all time.  Mom used to make this for us in the winter, and in Palm Springs – the winters get freeeezzzing!!! So this hit the spot, keeping your belly warm and full πŸ™‚
I’ve only made this twice in my life cause I always thought it was so difficult to make,  – this was easy as pie, but it takes time to make it.

I stumbled across a blog and I found out that this dish is originated from the Chinese, they call it Congee, which is basically rice porridge and many other Asian countries have developed their own version of Congee.  

This is ilene’s version it was delicious.


* 1 whole Turkey cavity for broth
* 5 garlic cloves
* 1 package of kale
* 1/2 green papaya
* fried garlic
* fresh lemon
* 10 cups of filtered water
* 2 teaspoons of fish sauce
* 1 cup of left over cooked white rice
* dash of fresh ground pepper

Cook time: 40 minutes
Prep time: 20 minutes


In a large pot boil the turkey cavity, and garlic in the water for about 20 minutes on high, then after 20 minutes, turn off the pot and let it sit and cool for about 1 hour.  In the meantime dice up the Kale and green papaya and set aside.  After the hour remove the turkey cavity and remove the meat from the bones by shredding it with your finger and placing it in a separate bowl.  Discard the cavity and then strain the broth with a strainer to remove any bones or cartilage.  

Once you finished straining the broth, turn up the heat and boil the broth on high for about 15 minutes then put in the kale and papaya and cover for 10 minutes on med high then after 5 minutes put in the 1 cup of cooked rice stir it and put in the fish sauce and crack some black pepper on top, stir it again  – then let it set for 10 minutes on low

Serve it hot and top with fried garlic, and a wedge of lemon.  Happy eating πŸ™‚


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