Arroz Caldo

Lugaw (pronounced [ˈluÉ¡aw]) is the Tagalog name for congee.[a][36] Otherwise similar to Cantonese-style congee, lúgaw is typically thicker, retaining the shape of the rice, but with a similar texture. It is boiled with strips of fresh ginger. Other flavors may be added according to taste. Most often it is topped with scallions and served with crispy fried garlic. Dried red safflower (kasubha) may also be used as a topping, mainly as a visual garnish and to impart a more appealing yellow tinge to the dish. As with Japanese okayu, fish or chicken stock may be used to flavor the broth. Lúgaw can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (brain [of pig]), dilà (tongue [of pig]), litid ([beef] ligaments), and with calamansi, patís, and soy sauce. It is often served to the ill and the elderly, and is favoured among Filipinos living in colder climates because it is warm, soft, and easy to digest.

Source: https://en.wikipedia.org/wiki/Congee#Philippines