Arroz Caldo is Spanish term means "rice soup" or Lugaw in Tagalog or congee for Chinese. Arroz Caldo was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines. This dish is usually spiced with safflower and black pepper in place of or in addition to the more traditional ginger and scallion.
Arroz Caldo is similar to Cantonese-style congee, lúgaw is typically thicker, retaining the shape of the rice, but with a similar texture. Most often it is topped with hard boiled egg, scallions and served with crispy fried garlic. And can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (brain of pig), and with kalamansi, patís, and soy sauce. It is often served to the ill and the elderly, and is favoured among Filipinos living abroad in colder climates because it is warm, soft, and easily digestible.
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