Kabocha Squash Rice Porridge
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
February 3, 2025
Today’s menu is kalabasa and ground pork Arroz Caldo. It’s the perfect dish to make with any leftover kalabasa or kabocha squash. Arroz Caldo literally means ‘warm rice,’ and it’s the Filipino version of congee, or rice porridge, and perfect for this cooler weather.
This version adds kabocha squash, which brings a creamy, slightly sweeter flavor to the porridge. My friend Pauline uses ground chicken in her recipe so I knew using leftover ground pork would work just as well. Honestly, arroz caldo can be made with any meat or veggies of your choice. It’s more versatile than we think.
Top it off with some fresh scallions, a squeeze of lemon, and a sprinkle of crispy fried garlic for extra flavor and crunch! All the flavors came together so nicely, and I’d like to report that there were no leftovers in the making of this video.
Place the kabocha squash on a microwave-safe dish. Microwave in 1-minute increments until the squash is soft and easy to press your finger into. Peel the skin off and cut into 1-inch cubes.
In a large pot, heat the oil over medium-high heat. Add the minced garlic, ginger, and diced onion. Sauté until the onions are soft and fragrant, about 3 minutes.
Add the ground pork or chicken to the pot. Sauté until browned and cooked through. Season with salt, pepper, and 2 Tbsp fish sauce. Stir in the kabocha squash.
Add the rinsed rice to the pot. Stir for about 1 minute to lightly toast the rice and incorporate it with the aromatics.
Pour in the chicken broth and water. Bring to a boil, then skim off any scum that rises to the top. Reduce the heat to medium, cover, and let it simmer until the squash is soft and the porridge has reached your desired consistency. This should take about 35 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with more salt, pepper, and fish sauce as needed. Ladle the arroz caldo into bowls and garnish with desired toppings.
Tip: For added creaminess, add in 1/2 can of coconut milk before serving.
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