Introduction

If you’re looking for a healthier take on a beloved Filipino comfort food, Adlai Arroz Caldo is a recipe worth trying. Instead of the usual white rice, this version uses adlai (Job’s tears), an ancient grain that’s naturally high in fiber and has a pleasantly chewy texture. It absorbs the rich flavors of the broth beautifully while giving the porridge a heartier bite, making it just as comforting as the traditional version.

This nourishing one-pot meal is made with tender chicken simmered alongside garlic, onions, fresh ginger, fish sauce, and a touch of turmeric, creating a fragrant golden broth that’s both flavorful and satisfying. As the adlai slowly cooks, it thickens the soup while still maintaining its signature chewy texture, making every spoonful filling without feeling heavy.

Adlai Arroz Caldo is the perfect meal for chilly mornings, rainy afternoons, or whenever you’re craving something warm and comforting. It’s also a popular dish to prepare when someone in the family is feeling under the weather because it’s gentle on the stomach while still being nourishing enough to satisfy your appetite.

To finish, each bowl is topped with hard-boiled eggs, crispy fried garlic, chopped spring onions, and a generous squeeze of fresh calamansi. These simple toppings add brightness, crunch, and freshness that perfectly complement the rich, savory porridge. Whether you’re introducing adlai into your everyday meals or simply looking for a wholesome twist on a Filipino classic, this recipe is one you’ll want to make again and again.

Recipe Tips

• Rinse the adlai thoroughly before cooking to improve both texture and flavor.
• If you have extra time, soak the adlai for several hours or overnight to help reduce the cooking time.
• Stir the porridge regularly while simmering to prevent sticking.
• Use bone-in chicken pieces if possible, as they create a richer and more flavorful broth.
• Fresh ginger is essential to the classic taste, so don’t reduce the amount unless you prefer a milder flavor.
• Add hot water instead of cold water whenever adjusting the consistency to maintain even cooking.
• Taste before adding salt because fish sauce already provides plenty of seasoning.
• Add fried garlic just before serving so it stays crisp.
• Spring onions are best added at the end to keep their fresh flavor and vibrant green color.
• Leftover porridge thickens naturally overnight, so simply add water or broth while reheating.

Ingredient Substitutions

Adlai

Brown rice, white rice, barley, farro, quinoa, or steel-cut oats can all be substituted, although each will produce a different texture and cooking time.

Chicken

Chicken thighs, drumsticks, wings, breast meat, or leftover shredded rotisserie chicken all work well. Turkey also makes a delicious substitute.

Fish Sauce

Soy sauce can replace fish sauce if necessary, although the flavor will be different. For a vegetarian version, use mushroom seasoning or vegetable broth with a pinch of salt.

Turmeric Powder

Fresh grated turmeric root may be substituted for turmeric powder. If unavailable, simply omit it—the broth will still be delicious, though less golden in color.

Water

Chicken broth or homemade stock creates an even richer and more flavorful porridge than plain water.

Calamansi

Fresh lemon or lime wedges are excellent alternatives and provide a similar citrus brightness.

Spring Onion

Chives, scallions, or finely chopped leeks can be used instead.

Fried Garlic

Homemade fried garlic provides the best flavor, but high-quality store-bought fried garlic works just as well for convenience.