Lugaw (Filipino Rice Porridge)

Name: Lugaw (Filipino Rice Porridge)
Total time: 45 min
Yield: 4
Cuisine: Filipino
Ingredients: 200 g Jasmine rice; 50 g Glutinous rice; 2 L Water; 5 cm Ginger, sliced into coins; 6 Garlic cloves, minced; 1 Onion, chopped; 3 tbsp Neutral oil; 2 tbsp Fish sauce (patis); 1 tsp Salt; 4 Spring onions, sliced; 4 Calamansi (or lime), halved; 4 Boiled eggs, halved

The plainest comfort food in the Philippines — rice cooked slowly in far too much water with ginger until it collapses into a thick porridge, then dressed at the table with fried garlic, spring onion, fish sauce and calamansi. What you are given when you are ill, and what the late-night stalls sell to everyone else.

المصدر

الوصفة من Filipino home kitchens · 🏺 تقليدي · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · the comfort porridge — An ownerless everyday dish, so no cook is credited. The cited article confirms lugaw as a Filipino glutinous-rice porridge with savory and sweet forms, called pospas in the Visayas, and widely regarded as comfort food. The two-rice blend, the garlic topping, the water ratio, timings and quantities are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Cook with Ea Mia Cranch Pinoy Food TV

⏱ 45 دقيقة🍽 4 حصة🔥 250 سعرة🇵🇭 الفلبين

حلالنباتي صرفنباتيخالٍ من الألبانخالٍ من الغلوتينخالٍ من المكسرات

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Heat 2 tablespoons of the oil and fry half the garlic slowly until golden and crisp. Lift out onto paper — this is the topping.
In the same pot, soften the onion, ginger and remaining garlic in the remaining oil for 3 minutes.
Add both rices, stir a minute to coat, then add the water and salt. Bring to a boil and drop to a bare simmer.
Cook 35–40 minutes, stirring every few minutes and more often towards the end, until the grains have burst and the whole pot is a thick, creamy porridge.
💡 Stir from the bottom, especially in the last ten minutes. The starch settles and the bottom scorches the moment you stop watching — and scorched lugaw is inedible.
Stir in the fish sauce. If it is thicker than you like, loosen with hot water — it keeps thickening off the heat.
Ladle into bowls and let each person finish their own: crisp garlic, spring onion, a squeeze of calamansi, a boiled egg, more fish sauce.

💡 نصائح

Add shredded chicken and safflower and it becomes arroz caldo; add tripe and it is goto. Lugaw is the base all three stand on.
In the Visayas the savoury versions are called pospas. The sweet lugaw — with coconut milk and sugar — is a different bowl entirely.