📝 About This Recipe
Lugaw is the ultimate Filipino comfort food, a velvety rice porridge that warms the soul with its deep ginger infusion and savory garlic undertones. Traditionally served as a humble breakfast or a restorative meal during rainy days, this version elevates the classic with a rich homemade broth and a symphony of crunchy, salty toppings. Its beauty lies in the transformation of simple grains into a creamy, gold-flecked masterpiece that represents the heart of Filipino hospitality.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 1/4 cup Glutinous Rice (Malagkit) (adds a superior thickness and chew)
- 7-8 cups Chicken Stock (low sodium preferred; can substitute with water and bouillon)
Aromatics and Seasoning
- 3 inch piece Ginger (peeled and sliced into thin matchsticks)
- 6 cloves Garlic (minced finely)
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Fish Sauce (Patis) (plus more to taste)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Safflower (Kasubha) (optional, for a traditional yellow tint)
- 1/2 teaspoon Black Pepper (freshly cracked)
Essential Garnishes
- 4-6 pieces Eggs (hard-boiled or soft-boiled)
- 1/4 cup Fried Garlic Bits (golden brown and crispy)
- 3 stalks Green Onions (thinly sliced)
- 4-6 pieces Calamansi (halved; substitute with lime if unavailable)
- 1/2 cup Chicharon (crushed pork cracklings for texture)
👨🍳 Instructions
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1
Begin by rinsing both the Jasmine and glutinous rice together in a bowl until the water runs clear. Drain thoroughly and set aside.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
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3
Add the minced garlic and sauté until it turns a light golden brown. Remove half of the garlic and set aside on a paper towel for garnish later.
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4
To the remaining garlic in the pot, add the diced onions and ginger matchsticks. Sauté for 3-4 minutes until the onions are translucent and the ginger is fragrant.
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5
Add the drained rice to the pot. Stir constantly for 2 minutes to 'toast' the grains slightly and coat them in the aromatic oil.
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6
Pour in the fish sauce and stir, allowing the rice to absorb the savory flavor for about 30 seconds.
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7
Pour in 7 cups of chicken stock. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low. Add the kasubha (safflower) if using, which will slowly bleed a beautiful golden hue into the rice.
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9
Simmer the lugaw, partially covered, for 35-45 minutes. Stir every 5-10 minutes to prevent the rice from sticking to the bottom of the pot.
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10
Check the consistency; the rice grains should be burst and the liquid should be thick and creamy. If it is too thick, add the remaining 1 cup of stock.
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11
Taste and adjust seasoning with more fish sauce or black pepper as desired.
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12
While the lugaw simmers, prepare your eggs. For a jammy yolk, boil for 6.5 minutes then shock in ice water.
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13
Ladle the hot lugaw into deep bowls.
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14
Top each bowl with a halved egg, a generous sprinkle of fried garlic, sliced green onions, and crushed chicharon.
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15
Serve immediately with calamansi halves on the side to be squeezed over just before eating.
💡 Chef's Tips
Using a mix of Jasmine and glutinous rice (malagkit) is the secret to achieving that thick, silky texture without it becoming watery. Don't skimp on the ginger; it provides the 'warmth' that defines an authentic Filipino lugaw. Always stir the pot frequently toward the end of cooking, as the starch settles and can burn easily on the bottom. If the lugaw thickens too much after sitting, simply whisk in a splash of hot water or broth to loosen it back up. For an extra layer of flavor, you can brown chicken pieces (Arroz Caldo style) in the first step before adding the rice.
🍽️ Serving Suggestions
Pair with 'Tokwa’t Baboy' (fried tofu and boiled pork ears in a soy-vinegar sauce) for the ultimate side dish. Serve with a side of crispy fried 'tuyo' (salted dried fish) for a salty, pungent contrast. A cold glass of Sago’t Gulaman (sweetened tapioca and jelly drink) balances the hot, savory soup perfectly. Offer extra fish sauce and chili oil on the table so guests can customize their own salt and heat levels.