Lugaw (Filipino Rice Porridge) - Iankewks (2024)

Lugaw is one of the many variants of rice dishes in the Philippines. This is a plain rice porridge flavored with aromatics and topped with toasted garlic, scallions, and a boiled egg.

Whether rain or shine, Filipinos know this porridge to be a classic comfort food!

My mom would always make this for us during particularly snowy days or rainy seasons here in Canada.

Sometime’s she’d even use leftover rice to clean out the fridge as the perfect excuse to make lugaw. I always complained about it as a kid, but growing older, you learn to appreciate the dish no matter how plain and simple it can be.

My dad’s signature touch is to add a couple dashes of safflower herb to give our lugaw a distinct aroma and a slight reddish hue. I’ve seen other recipes also opt for a bit of turmeric powder, which could also work.

The best part about lugaw is that you can top it with whatever you wish. The most popular Filipino toppings include: boiled eggs, green onions, lemon wedges, toasted garlic, and crushed chicharron (crispy pork rinds).

What is Lugaw?

In the Philippines, lugaw is more of an umbrella term for a range of savory rice porridge dishes, each with its slight variations.

Inspired by China’s congee, lugaw maintains simplicity, omitting mix-ins and relying on toppings like toasted garlic and chicharron for its diverse flavors.

Contrary to popular belief, Lugaw is not the same as Arroz Caldo. Arroz caldo is more of a congee influenced by the Spaniards, containing chunks of chicken and has a deeper, heartier chicken flavor.

Lugaw is more straightforward and, in my opinion, way easier to prepare. The base for lugaw contains three main aromatics: onion, ginger, and garlic. The rice is then drenched with chicken stock before finally being seasoned with black pepper and fish sauce for an umami kick.

Instructions

In a pot over medium heat, saute the onions until translucent, about 2-3 minutes. Then add in the garlic and ginger, and continue to saute for another 2-3 minutes until fragrant.

Add in the rinsed rice and 3 cups of stock. Season with black pepper and fish sauce. Stir to combine.

Bring to a boil, then simmer with a lid for 30 minutes on medium-low, stirring occasionally to prevent the bottom from sticking/burning.

After 30 minutes, pour in the remaining 1 cup of stock and the safflower. Stir to combine and season with more salt or pepper to taste, if needed. Add additional stock or water to achieve your desired porridge consistency.

Top the lugaw with your choice of toppings. Serve warm.

Looking for more easy Filipino dishes? Try some of my favorites:

• Soy Short Ribs
• Filipino Marinated Eggs
• Chili Garlic Fried Rice

Lugaw (Filipino Rice Porridge)

4.4 from 13 votes

Recipe by IanCourse: Appetizers, MainCuisine: Philippines

Servings

4-5

servings

Lugaw is one of the many variants of rice dishes in the Philippines. This is a plain rice porridge flavored with aromatics and topped with toasted garlic, scallions, and a boiled egg. Whether rain or shine, Filipinos know this porridge to be a classic comfort food!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 tbsp ginger, julienned

• 1/2 cup rice, rinsed at least 3 times

• 4 cups chicken stock (or water), reserving
  1 cup for later

• 1/2 tsp ground black pepper

• 1 tbsp fish sauce

• Salt, to taste

• 1/4 tsp safflower, optional
  

• Toppings
  

• Boiled egg

• Green onion, chopped

• Toasted/fried minced garlic
  

• Lemon wedge

• Chicharron, crushed

  See Also

  Chicken Corn Egg Drop Soup

Directions

• In a pot over medium heat, saute the onions until translucent, about 2-3 minutes. Then add in the garlic and ginger, and continue to saute for another 2-3 minutes until fragrant.
• Add in the rinsed rice and 3 cups of stock. Season with black pepper and fish sauce. Stir to combine.
• Bring to a boil, then simmer with a lid for 30 minutes on medium-low, stirring occasionally to prevent the bottom from sticking/burning.
• After 30 minutes, pour in the remaining 1 cup of stock and the safflower. Stir to combine and season with more salt or pepper to taste, if needed. Add additional stock or water to achieve your desired porridge consistency.
• Top the lugaw with your choice of toppings. Serve warm.

Did you make this recipe?

Tag @Iankewks on Instagram and hashtag it with #iankewks

Like this recipe?

Follow @Iankewks on Pinterest

Join our Facebook Group!

Follow Iankewks on Facebook

See Also

Wagamama Ramen Recipe » Recipefairy.comVietnamese Chicken Pho soup (Pho Ga)Lemon-Ginger Miso Soup (& My Favourite Recipe App for Android)Japanese Clear Onion Soup

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.

Tags

rice

3 Comments

1. 

   Holly

   August 13, 2022 at 4:39 pm ·Reply

   I’ve been dying to eat and make arroz caldo since I moved out of aunts house. THANKS FOR THE RECIPE

   • 

     Ian

     August 14, 2022 at 2:55 am ·Reply

     Ofcourse! I hope you enjoy it as much as I do 🙂

2. Pingback: Beef Giniling (Filipino Picadillo) | Iankewks