Lugaw (Filipino Rice Porridge)

🧂 Ingredients

• 200 g Rice(Long-grain white rice is common, but you can also use jasmine rice. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.)
• 1.5 L Water or Chicken/Pork Broth(Using broth will add more depth of flavor. You can adjust the liquid amount for desired consistency.)
• 2 inches Fresh Ginger(Peeled and thinly sliced or minced. This adds a subtle warmth and aroma.)
• to taste Fish Sauce (Patis)(This is the primary seasoning. Start with 1-2 tablespoons and add more as needed. It provides a salty, umami flavor.)
• optional, to taste Salt(Use if you prefer less fish sauce or want to fine-tune the saltiness.)
• for topping Fried Garlic(Store-bought or homemade. Adds a crispy texture and savory aroma.)
• optional, for topping Black Pepper(Freshly ground pepper enhances the flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Peel and thinly slice or mince the ginger. If using broth, heat it in a large pot or Dutch oven over medium-high heat.

   ⏱️ 5 minutes
2. 2

   Combine rice, liquid, and ginger: Add the rinsed rice and sliced ginger to the pot with the hot liquid. Bring the mixture to a rolling boil, stirring occasionally to prevent the rice from sticking to the bottom.

   ⏱️ 5 minutes
3. 3

   Simmer and thicken: Once boiling, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and simmer gently. Stir every 5-10 minutes to ensure the porridge is not sticking and is cooking evenly. Continue simmering until the rice grains have broken down and the porridge has reached your desired thick, creamy consistency. This will take approximately 35-45 minutes.

   ⏱️ 35-45 minutes
4. 4

   Season the lugaw: Once the porridge is thick and creamy, stir in the fish sauce, starting with 1-2 tablespoons. Taste and add more fish sauce or a pinch of salt if needed to achieve the desired saltiness. The porridge should be savory and comforting.

   ⏱️ 5 minutes
5. 5

   Serve: Ladle the hot lugaw into individual bowls. Garnish generously with fried garlic and a sprinkle of freshly ground black pepper, if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The consistency of lugaw can be adjusted by adding more liquid (water or broth) if it becomes too thick, or by simmering uncovered for a few extra minutes if it's too thin.
• ✓This plain lugaw is a versatile base. It can be enjoyed as is, or served with various toppings and additions like boiled eggs, shredded chicken, or pork.
• ✓For a richer flavor, use a good quality chicken or pork broth instead of water.

🔄 Variations

• Lugaw with Egg: Top with a soft-boiled or fried egg.
• Goto: A more complex version often including beef tripe, offal, and other ingredients.
• Arroz Caldo: Similar to lugaw but typically made with chicken and flavored with ginger, garlic, and sometimes saffron or turmeric for color.

🥗 Nutrition

Per serving