Lugaw Recipe - (Filipino Rice Congee)

Try this Lugaw—a delicious rice porridge that will warm you from head to toe and leave you craving more! It is the ultimate all-day comfort food, perfect for chilly days or when you’re feeling under the weather.

What is Lugaw?

Lugaw, also called Pospas in the Visayan areas, is a Filipino rice porridge or congee made with rice, water, and salt. It is made with glutinous rice, which makes it thicker than other Asian congees. It can be customized with various toppings and seasonings that reflect the diverse regional cuisines of the Philippines, making each bowl of lugaw a unique and flavorful experience.

Lugaw has been a part of our culinary heritage since the pre-colonial era. It is believed that this dish has been influenced by the rice congee brought by Chinese migrants. It is one of the earliest documented Filipino dishes mentioned in the Vocabulario de la Lengua Tagala, compiled by a Spanish priest in 1613. Logao, as the Spanish called this dish, translates to "rice mixed with milk, water, or both."

Today, lugaw remains a favorite comfort food among Filipinos of all ages and backgrounds and is often enjoyed as a breakfast or merienda. Lugaw has stood the test of time, continuing to bring comfort and sustenance to generations of Filipinos and becoming ingrained in our culture and traditions.

Lugaw Ingredients

Here are the basic ingredients for cooking lugaw:

• Glutinous Rice- also known as sticky rice or malagkit is traditionally used but you can also substitute any long-grain rice if you do not have glutinous rice.
• Onion and garlic -for sauteeing.
• Ginger- being the main flavoring element giving it a slightly peppery, spicy, and earthy flavor.
• Water - you may also use chicken stock.
• Fish Sauce- adds a salty, umami flavor to the dish. Flavorwise, it is better than salt but you can also just use salt if you don't have it.
• White Pepper- has a milder flavor compared to black pepper, it adds a subtle heat and depth of flavor.
• Kasubha - also known as safflower, which comes from the safflower plant's dried stigmas, and are distinguished by their vivid red-orange hue. It has a mild, earthy flavor that boosts the flavor and color of the dish. If unavailable, this one can be skipped or you may also use a bit of saffron. The other option is to add a bit of turmeric powder for a bit of color.

Cooking Tips

• Stir the lugaw regularly while cooking to prevent the rice from burning and sticking to the bottom of the pot.
• Remember that glutinous rice can absorb a lot of water and it thickens the porridge as it cooks, so add water if needed until you get the consistency you like.
• You may add chicken bouillon or broth cubes for a more flavorful lugaw.
• You can also use leftover cooked rice if you have any. Adjust the amount of water to about 3 cups water per cup of cooked rice.

More Recipes using Glutinous Rice

How to Serve and Store

Enjoy lugaw while piping hot and top it with hard-boiled egg, fried garlic bits, ground pepper, and chopped spring onions. Serve with calamansi wedges and fish sauce on the side. It is usually paired with tokwa't baboy for a satisfying meal.

Allow the leftover lugaw to cool completely before storing. Transfer to an airtight container and keep in the refrigerator for up to 3 days.

Note that as it cools, this Filipino congee becomes thicker. To reheat, place in a pot and add water until desired consistency is achieved, adding a bit of salt and pepper if needed. Simmer while frequently stirring until thoroughly heated.

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