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Lugaw (Filipino Rice Porridge) is the Perfect Cold Weather Comfort

A bowl of lugaw (Filipino rice porridge) topped with a hard boiled eggs, crispy garlic, lime and scallions
Prep Time
10 min
Cook Time
1h
Yields
5-6 servings

Lugaw is a comforting Filipino rice porridge (similar to congee) typically served for breakfast or during the colder months. Many Filipinos have their own version of lugaw, but this is the one that I grew up eating.

In my opinion, lugaw is the perfect cozy meal for a snowy day in. To serve, I like adding a hardboiled egg, garlic chips, scallions, and a squeeze of lime for added flavour. You could also add a drizzle of chili oil if you like.

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ingredients

Neutral oil for frying (vegetable, canola, corn, or grapeseed)
1
medium onion, chopped
6
cloves of garlic, sliced and divided
½
Tbsp ginger, sliced (optional)
1
cup short grain white rice, rinsed
Salt, to taste
½
Tbsp annatto powder
7 ½
cups water
Pepper, to taste

Toppings

6
eggs, boiled and peeled
1
scallion, chopped
1
lime, sliced into quarters
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directions

Notes

Annatto powder can be substituted with a pinch of saffron.

Ingredients for lugaw (Filipino rice porridge)
Step 1

Add a drizzle of oil to a large pot, then sauté chopped onions, half of the sliced garlic, and ginger (optional) until soft. Cook over medium-high heat.

Onions, ginger and garlic in a large pot
Step 2

Add the rinsed rice, salt, annatto powder, and water. Stir everything together, then cover and let simmer for 50-60 minutes until thick. Be sure to stir every 15 minutes to prevent rice from sticking to the bottom of the pot.

Ingredients for lugaw (Filipino rice porridge) in a large pot
Step 3

While the lugaw is cooking, heat a drizzle of neutral oil in a frying pan over medium heat and fry the rest of the sliced garlic until golden brown. Keep an eye on the garlic to prevent it from burning.

Step 4

Once garlic is golden, transfer into a small bowl and season with a pinch of salt.

Crispy garlic slices in a small bowl
Step 5

Taste the lugaw and adjust the seasoning as needed, then add ground black pepper to taste.

Step 6

Ladle a few scoops of lugaw into a bowl, then add a sliced hardboiled egg, garlic chips, chopped scallions, and a squeeze of lime juice on top.

A bowl of lugaw (Filipino rice porridge) topped with a hard boiled eggs, crispy garlic, lime and scallions

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