Filipino Lugaw Rice Porridge
Lugaw is a simple, comforting Filipino rice porridge made thick and silky using sweet (glutinous) rice. Ready in under 30–35 minutes, it’s topped with toasted garlic, green onions, hard‑boiled egg, lemon, and crispy pork rinds for a warm, satisfying meal.
Yield
4
Time
35 minutes
Ingredients
1 tablespoon cooking oil (vegetable or neutral oil)
about a 2-inch piece ginger (5 cm), peeled and chopped
6 cloves garlic, minced (plus 2–3 extra cloves thinly sliced if you want to make toasted garlic for topping)
3/4 cup glutinous (sweet) rice, rinsed
6 cups water
a pinch of safflower threads (or 1/4 teaspoon ground turmeric) for color
1 1/2 teaspoons sea salt, or to taste
Toppings (approx.):
2–3 tablespoons toasted garlic (see note)
2 green onions (scallions), thinly sliced
2 hard‑boiled eggs, halved or sliced
1 lemon, cut into wedges
1/2 cup crushed crispy pork rinds (chicharrón) or to taste
Instructions
Step 1
Prep: Rinse the glutinous rice until the water runs clear. Peel and chop ginger, mince garlic, slice extra garlic if toasting, and prepare toppings (slice green onions, halve eggs, cut lemon wedges, crush pork rinds).
Step 2
Heat 1 tablespoon oil in a medium pot over medium heat. Add the chopped ginger and the 6 cloves minced garlic and sauté, stirring, until fragrant — about 2–3 minutes.
Step 3
Add the rinsed sweet (glutinous) rice to the pot and stir to coat with the oil, ginger, and garlic for about 30 seconds.
Step 4
Pour in 6 cups water and bring to a gentle boil. Reduce heat to low and simmer, uncovered or partially covered, stirring occasionally to prevent sticking.
Step 5
Cook until the rice breaks down and the porridge is soft and thickened, about 20–25 minutes. If it becomes too thick, add a little hot water to reach desired consistency.
Step 6
Stir in safflower threads or a pinch of turmeric for color and add 1 1/2 teaspoons sea salt (adjust to taste). Simmer a few more minutes to meld flavors.
Step 7
If making toasted garlic topping: heat a small skillet with 1–2 teaspoons oil over medium‑low. Add thinly sliced garlic and cook, stirring, until golden brown and crisp. Transfer to paper towel to drain.
Step 8
Serve the lugaw hot in bowls and top with toasted garlic, sliced green onions, halved hard‑boiled eggs, lemon wedges, and crushed crispy pork rinds. Squeeze lemon over each bowl to taste.
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