Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge. It is slow cooked to perfection and it is especially good on cold winter night and gloomy days. Kasubha is the stamen of a local plant which imparts a slightly reddish or orangy tint to the arroz caldo. For convenience, it can easily be substituted with the more expensive saffron threads. The liver and the gizzard are optional.