• (Alan Benson)

Filipino food is heavily influenced by Chinese cuisine, yet all Filos consider arroz caldo part of the national food culture. The cumquats in this version add a new dimension to a delicately flavoured dish.






Skill level

Average: 4.2 (25 votes)


  • 200 g (1 cup) jasmine rice
  • 75 g (⅓ cup) glutinous rice
  • 60 ml (¼ cup) canola oil
  • 1 10 cm x 2 cm ginger, finely sliced
  • 6 cloves garlic, crushed
  • 2 spring onions, sliced, plus extra to serve
  • 1 spatchcock (about 700 g), jointed into 8 pieces (see Note) 
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 4 small eggs (optional)
  • cumquat wedges (see Note), to serve
  • fish sauce, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Wash the jasmine rice and glutinous rice twice and set aside.

Heat the oil in a large saucepan over medium heat. Add the spatchcock and cook, turning, for 5 minutes until evenly browned. Add the ginger, garlic and spring onion, and cook, stirring, for 30 seconds until fragrant. Add the salt, pepper, jasmine rice, glutinous rice and 2 litres (8 cups) water. Stir gently to combine, reduce the heat to medium-low and cook for 50–60 minutes until the rice is tender and the liquid has reduced and thickened.

To serve, ladle soup into bowls. Crack an egg over the top, if using, and stir to combine. Squeeze over cumquat juice, stir through fish sauce to taste, and scatter with extra spring onions. Serve immediately.


• If preferred, substitute the equivalent weight of chicken pieces for the spatchcock.
• If kumquats are unavailable, substitute with lemon wedges.


Photography by Alan Benson