In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper.

It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg.

A similar local derivative dish known as "Lugaw" or congee was introduced by Chinese migrants.

[11] Arroz caldo is served in individual bowls with a single hard-boiled egg.

It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden.

[10][13][14][15] Philippine Airlines is particularly known for its arroz caldo,[16] reportedly a favorite of President Corazon Aquino.

[20] Goto is closely related to arroz caldo but is regarded as a different type of lugaw since it does not rely heavily on ginger.

[2] It is prepared similarly as arroz caldo but uses beef tripe that has been soaked and boiled for hours until very tender.