A soothing Filipino rice porridge simmered with ginger and garlic until creamy and tender. This plain version is a comforting blank canvas, traditionally served for breakfast or to soothe the stomach on rainy days or when feeling under the weather.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 0.6 gFat
- 0.1 gSaturated Fat
- 40 gCarbs
- 0.7 gFiber
- 0.2 gSugar
- 4 gProtein
- 610 mgSodium
- 55 mgPotassium
- 22 mgCalcium
- 1.6 mgIron
- 1 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the porridge
- 1 cup regular white rice, rinsed until water runs clear
- 10 cups cold water
- 1-inch piece fresh ginger, peeled and smashed
- 3 cloves garlic, smashed
- 1 tablespoon fish sauce (patis)
- 1/2 teaspoon salt, plus more to taste
- 2 scallions, thinly sliced (optional)
For serving
- Crispy fried garlic
- Freshly ground black pepper
- Hard-boiled eggs, halved
- Fried tofu cubes (tokwa), optional
Directions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, then drain well.
- In a heavy-bottomed pot, combine the rinsed rice, water, smashed ginger, and smashed garlic. Bring to a rolling boil over high heat, skimming off any foam that rises to the surface.
- Reduce the heat to low so the porridge maintains a gentle simmer. Partially cover and cook for 35 to 40 minutes, stirring every 5 to 7 minutes to prevent the rice from sticking to the bottom of the pot.
- The rice should break down and the porridge should turn thick, milky, and creamy. If it becomes too thick before the rice is fully softened, stir in additional hot water, 1/4 cup at a time.
- Stir in the fish sauce and salt, then taste and adjust the seasoning. Continue simmering for 3 to 5 more minutes to let the flavors meld and the consistency reach a pourable, spoonable texture.
- Remove the pot from the heat and let the lugaw rest, uncovered, for 2 minutes — it will thicken slightly as it sits.
- Ladle the porridge into warmed bowls and top each serving with a sprinkle of crispy fried garlic, sliced scallions, and a few grinds of black pepper.
- Serve immediately with hard-boiled egg halves, fried tofu, and a small dish of fish sauce on the side for adjusting flavor at the table.
Cook’s Notes
- Day-old cooked rice works well if you have it on hand — it breaks down faster and gives a slightly creamier texture.
- For a richer, more savory base, replace half of the water with low-sodium chicken broth.
- Stir more frequently in the final 10 minutes, as the thickened porridge is prone to sticking and scorching on the bottom.
- Lugaw continues to thicken as it cools; loosen leftovers with a splash of hot water when reheating.
- Serve with classic sides like pickled papaya (atchara), dried fish, or a simple fried egg to turn it into a heartier meal.
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