Lugaw can instantly bring you back to your childhood where a cup or two can be sold in a small eatery or carinderia. This Pinoy Style Lugaw Recipe is a perfect breakfast, snack or even dinner. Lugaw is also known as “Rice Porridge.”. Lugaw can be considered as a complete meal since it is composed of carbohydrates from the rice, protein from an array of meat like chicken or egg and some bits of vegetables as a garnish that is fried garlic and onion chives.
Easy Lugaw Recipe (A Step by Step Guide)
Lugaw always starts with a good broth. To start off with cooking lugaw, keep in mind that chicken bones make a very savory chicken broth that serves as the base for making this rice porridge dish.Print
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 5
- Category: Breakfast
- 1 cup long grain white rice
- 5 cups of water
- 2 teaspoons salt
- ¼ cup rousong (pork floss)
- Pour water in a cooking pot. Bring to a boil.
- Put in the rice. Continue cooking for 30 minutes or until the texture becomes thick while stirring once in awhile.
- Add the salt, stir and then cook for 2 minutes more.
- Transfer to a serving bowl. Top with a tablespoon of rousing.
- Serve hot. Share and enjoy!
- After boiling the chicken bones for about an hour, strain the bones to get a clear stock, then set aside.
- The next step for making lugaw is to saute your aromatics. This includes sautéing minced garlic, chopped white onions, and sliced ginger into a little oil.
- This will be followed by sauteeing the meat of your choice. The most traditional meat that is used for lugaw is chicken or chicken innards. Next step is to add in your rice.
- Now the kind or variety of rice that is preferred in making lugaw is the malagkit or sticky and short grained variety.
- Then the process continues by adding the chicken stock. So how would you know if your lugaw is ready? Check on the rice, the grains should be swollen, puffed and soft to the bite.
Lugaw is always best if served hot. The Filipino’s Lugaw Recipe traditionally will eat lugaw with a dash of black pepper, some patis or fish sauce, a squeeze of calamansi or local lime and some sprinkling of fried garlic and chopped onion chives.
Also, if you like this Preparation on “Lugaw Recipe” article, how about trying our “Arroz Caldo Recipe” too. Posted in Here.
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