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Gluten Arroz Caldo

How to Cook Gluten or Vegemeat Arroz Caldo

Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Course Vegetarian Main Dish
Cuisine Filipino
Servings 6 to 8 servings


  • 700 grams vegemeat or gluten sliced into bite sizes
  • 1 teaspoon fresh ginger finely sliced
  • 1 tablespoon vegetable oil
  • 1 cup rice grains uncooked
  • 3 cloves minced garlic
  • 7 cups water
  • 1 medium onion finely sliced
  • 2 tablespoon fish sauce patis
  • 5 stalks scallion spring onion finely sliced
  • salt and pepper to taste


How to cook Gluten Arroz Caldo:

  • In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown.
  • Add ginger and onion, stir for a minute.
  • Add vegemeat or gluten pieces and fish sauce and stir for another 3 minutes.
  • Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper.
  • Simmer in medium low heat, stirring occasionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
  • Add the vegemeat or gluten and correct seasonings to taste.
  • Stir in a small amount of sliced scallion.
  • If rice soup becomes too thick, add a little water to thin it a bit.
  • Garnish individual bowl servings with sliced scallions just before serving.
  • If you prefer, sprinkle a little lemon or calamansi juice on the soup servings.
  • This will give a pleasant tartness to the dish. Garnish with fried garlic if desired.
  • Yield: 6 - 8 servings.