A few weeks ago, I mentioned that a lot of Filipino cuisine I grew up eating soothed my Crohn’s symptoms. A comfort food that my mother makes for me whenever I’m having a flare, feeling sick, or recovering from a procedure is a Filipino chicken soup known as arroz caldo. Arroz caldo is a rice porridge similar to Thai jok, Vietnamese chao ga, and Chinese congee. The Filipino version is based on the congee that Chinese immigrants brought to the Philippines. The Spanish colonists called it arroz caldo, which translates into “rice broth.” When I’m not feeling well, especially if I have a fever or a sore throat, arroz caldo warms my body from the inside out. The creamy texture coats my upset stomach and staves off nausea and diarrhea. The heartiness of the chicken and rice satiates my hunger while still being easy to digest. Most importantly, the simple ingredients are both flavorful and medicinal. Arroz caldo ingredients The main ingredient in arroz caldo, as the name entails, is rice. Rice is one of the four foods in the BRAT (banana, rice, apple, toast/tea) diet that my mom instructs me to follow whenever I experience diarrhea. White rice is low in fiber, digests easily, and is a source of protein. It contains vitamin D, calcium, iron, magnesium, potassium, zinc, and other minerals. As a carbohydrate, rice provides a much-needed energy boost when my Crohn’s causes fatigue. Of course, rice alone is bland. Onion, garlic, ginger, and fish sauce give arroz caldo its distinct flavor. Like rice, onions contain calcium, iron, and protein. They’re high in vitamin C, folic acid, and antioxidants. Furthermore, a 2019 Chinese study found that onions reduce the risk of colon cancer. Garlic can also inhibit colon cancer and acts as an antibiotic and an anti-in