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 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.
This lugaw recipe is the simplest way of preparing humble Filipino rice porridge, but you can also try the arroz caldo and goto for more hearty and flavorful rice porridges.
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.
Recipe Video
Ingredients
- Glutinous Rice- also known as sticky rice or malagkit, may also be substituted for long-grain rice such as Jasmine rice, if you do not have glutinous rice.
- Onion and garlic -for sauteeing.
- Ginger- adds a slightly peppery, spicy, and earthy flavor to the dish. This is the dish's main flavoring element.
- Water - you may also use chicken stock.
- 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. You may also use saffron, however it is more expensive.
- Fish Sauce- adds a salty, umami flavor to the dish.
- White Pepper- has a milder flavor compared to black pepper, it adds a subtle heat and depth of flavor.
Cooking Tips
- You can use steamed (cooked) rice to reduce cooking time. Adjust the amount of water to about 3 to 4 cups.
- You may add chicken bouillon or broth cubes for a more flavorful lugaw.
- Stir the lugaw regularly while cooking to prevent the rice from burning and sticking to the bottom of the pot.
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. Simmer while frequently stirring until thoroughly heated.
Printable Recipe
Lugaw Recipe
Ingredients
- 1 cup glutinous rice
- 2 tablespoons oil
- 3 cloves garlic minced
- 1 medium onion chopped
- ¼ cup ginger julienned
- 6-8 cups water
- 3 tablespoons fish sauce
- ⅛ teaspoon white ground pepper
- ¼ teaspoon safflower optional
TOPPINGS (OPTIONAL:)
- hard-boiled egg
- green onion
- toasted garlic
- ground pepper
Instructions
- 1 cup glutinous riceWash rice two times and drain well.
- 2 tablespoons oil, 3 cloves garlic, 1 medium onion, ¼ cup gingerIn a pot, heat oil over medium heat. Sauté onion, garlic, and ginger. Cook until limp and aromatic.
- 6-8 cups water, 3 tablespoons fish sauce, ⅛ teaspoon white ground pepper, ¼ teaspoon safflowerAdd washed glutinous rice and stir well. Pour water and add fish sauce and white ground pepper. Stir well and bring to a boil, stirring regularly. Add kasubha, if using.
- Cook until rice is fully cooked and have expanded.
- hard-boiled egg, green onion, toasted garlic, ground pepperRemove from heat and ladle into serving bowls. Top with green onions, toasted garlic, ground pepper, and hard-boiled egg, if desired.
What do you think?