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•
July 12, 2025
This is my go-to rice cooker arroz caldo that I make for my toddler—he’s absolutely obsessed with it! I usually toss everything into the rice cooker in the morning or before his first nap, so it's ready by lunchtime. For reference, I use a Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, which you can find under 'My Favorite Products' on my home page!
Arroz caldo is a Filipino rice porridge, traditionally made with chicken, ginger, and garlic, often enjoyed as a comforting meal, especially when you're feeling under the weather. It is a great toddler food because it’s soft, easy to eat, and you can pack it with nourishing ingredients. The dish is naturally comforting and gentle on little stomachs. Plus, you can sneak in veggies to boost the nutrition content in it.
I started adding veggies like sweet potato, peas, and spinach. Zucchini and mushrooms work great too—feel free to mix and match to your liking! You can also cut the veggies really small if your toddler visualize doesn't like tong as the ginger and chicken are in there, you’ve got a solid base. Oh, and I like to drizzle a little sesame oil on top because he loves that flavor. It’s a small twist, but he really enjoys it!
SERVING AND STORAGE:
I use kitchen scissors to cut everything into bite-sized pieces, and that works best for us. But of course, do what feels right for you and your baby! If your little one prefers a smoother texture, you can always blend it to create a more consistent porridge, especially for younger babies who are still getting used to solids.
I usually set aside 2-3 servings for the next couple of days and freeze the rest. I store them in silicone containers (also linked on my home page under 'My Favorite Products' in two different sizes - depending on how much your little one eats), and once frozen, I pop them out and transfer them to a freezer-safe plastic Ziploc bag or container. To reheat from frozen, just microwave for 1 minute, stir, and continue in 1-minute increments until it's warmed through.
Just to clarify, this is what I personally feed my own child, and I'm simply sharing what works for us. I’m in no way qualified as an expert—just a mom sharing what has worked for me. Please remember, every child is different, so it's always best to consult with your pediatrician or caregiver when introducing new foods or making changes to your child's diet.
Optional: In a small pan, heat a tiny bit of oil over medium heat. Add the garlic (2 cloves) and ginger (1 tsp), frying for 1-2 minutes until fragrant.
Add everything—rinsed rice (½ cup), garlic, ginger, garlic powder (½ tsp), chicken broth (3 cups), water (½ cup), chicken (¾ lb), vegetables, fish sauce (1 tsp), black pepper (¼ tsp), and bone broth powder (1 oz) (if using)—to your rice cooker. Mix together. Set it to porridge mode. When done the mixture may look thin at first, but don’t worry—the porridge will thicken.
Once cooked, use kitchen scissors to cut the chicken into smaller pieces directly in the pot. Mix well.
Stovetop cooking: In a large pot, combine all ingredients. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the rice is soft and the chicken is fully cooked. Stir occasionally, adding more water or broth if needed to reach your desired consistency.
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