Print Options:


Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

This rice porridge from the Philippines is like chicken soup with rice. It’s a favorite breakfast, and lots of babies there eat it as their first food after milk! Moms also serve it to their children when they’re sick to make them feel better.

 1 cup medium-grain white rice
 10 cups water
 4 cubes of chicken bouillon
 ½ tsp salt
 1 (8-oz.) skinless, boneless chicken breast, sliced thin
 1 tbsp ginger, peeled and minced
 1 tbsp cooking oil
 3 garlic cloves, diced
 1 green onion, chopped

Heat the rice in a large pot with the water, bouillon cubes and salt. Bring to a boil, then stir it constantly for 10 minutes. Lower the heat and simmer for 15 more minutes.


Add the chicken and ginger, then increase heat to medium and cook 15 more minutes or until the chicken is cooked through.


While the chicken is cooking, heat the oil in a skillet over medium-high heat. Add the garlic and brown for 1-2 minutes. Remove the garlic to drain on a paper towel.


Serve the soup in bowls, sprinkling some garlic and green onions on top. Delish! Many Filipinos serve it with a lemon wedge on top.

Nutrition Facts

Servings 4