Lugaw (Filipino Rice Porridge)
Our family's <strong>traditional lugaw</strong> recipe is the go-to for rainy or cold days. Topped with toasted garlic, scallions, a boiled egg, and crushed pork rinds for crunch, it's the ultimate Filipino comfort food!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, julienned
- 1 tbsp oil, for sautéing
- 1/2 cup long or short-grain rice, rinsed at least 3 times 1
- 4 cups chicken stock, reserving 1 cup for later 2
- 1/2 tsp ground black pepper
- 1 tbsp fish sauce 3
- Salt, to taste
- 1/4 tsp safflower, optional
- Large egg, boiled (1 egg per person) 4
- Toasted/fried minced garlic
- Green onion, chopped
- Calamansi (may also use lemon or lime), for squeezing on top
- Chicharron, crushed
Instructions
- 1
In a pot over medium heat, sauté the onions with oil until translucent, about 2-3 minutes. Then add in the garlic and ginger, and continue to sauté for another 2-3 minutes until fragrant.
- 2
Add in the rinsed rice and 3 cups of stock. Season with black pepper and fish sauce. Stir to combine.
- 3
Bring to a boil, then simmer with a lid for 30 minutes on medium-low, stirring occasionally to prevent the bottom from sticking/burning.
- 4
After 30 minutes, pour in the remaining 1 cup of stock and the safflower. Stir to combine and season with more salt and/or pepper to taste, if needed. Add additional stock or water to achieve your desired porridge consistency.
- 5
Scoop portions of the lugaw into serving bowls. Top with the boiled egg, toasted garlic, green onion, and chicharron. Squeeze a generous amount of calamansi juice on top to taste. Enjoy!