Lugaw Recipe

The ultimate comfort food, this rice congee is ideal for anyone looking for a warm and soothing meal.

Course Soup

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 124kcal

Cost $1-$2

In a large pot over medium heat, sauté the ginger in a bit of oil until lightly browned.
Add the minced garlic and finely chopped onion, and sauté until softened and slightly caramelized.
Add the rice and stir for a minute to lightly toast it.
Pour in 6 cups of water or another liquid of your choice. Mix everything together, making sure to scrape any bits off the bottom of the pot.
Increase to medium-high heat and bring the mixture to a boil. Lower to medium-low heat, cover, and simmer for 15-20 minutes. Stir occasionally until the rice transforms into a porridge-like consistency. Add more water as needed.
Season with salt, black pepper, or a bit of fish sauce to your taste. Turn off the heat once desired texture is achieved.
Ladle your hot lugaw into a serving bowl. Top it off with chopped green onions, fried garlic or shallots, chicharon, hard or soft-boiled eggs, and a drizzle of chili oil for a bit of spice.

Rice: Glutinous rice or "malagkit" is the traditional choice to achieve the thick consistency of lugaw. You can use regular white rice, just add more water and cook it longer to make it creamy.
Water: Lugaw is traditionally light and plain, prepared by simmering rice in water. To add more flavor, you can use chicken broth or other types of broths.