Ingredients
- 2 cups Glutinous Rice
- 8 cups Water
- 1 1/2 cups Chicken Brothor Stock
- 2 inches Gingersliced
- 1 medium Onionchopped
- 2 cloves Garlicminced
- 2 tbsp. Fish Sauce (Patis)
- 1 tsp. Salt
- 1/4 tsp. Black Pepper
- 4-6 pcs Eggshard-boiled
- 2 Green Onion(optional for garnish) optional
Directions
Lugaw is a popular comfort food in the Philippines, consisting of glutinous rice cooked in a savory broth. The rice is simmered until it becomes soft and has absorbed the flavors of the broth, resulting in a warm and satisfying meal.
There are several variations of Lugaw, with some recipes adding ingredients like chicken, ginger, and garlic to the broth for added flavor and nutrition. Some versions of the dish may also include hard-boiled eggs, which add protein and a touch of richness.
The broth is usually made by combining chicken broth or stock with fish sauce (patis), salt, and black pepper. Some cooks may also add aromatics like ginger, onion, and garlic to the broth for extra depth of flavor.
The consistency of Lugaw can range from a thin soup to a thicker, porridge-like consistency, depending on personal preference. It is typically served hot, with green onions sprinkled on top as a garnish, if desired.
Lugaw is often enjoyed as a simple, comforting meal, especially on chilly days or when someone is feeling under the weather. It can also be served as a light snack or as a main dish for breakfast, lunch, or dinner.
This Lugaw recipe is considered to be an easy dish to make, with a difficulty level of “Easy”. The steps are straightforward, and the ingredients are readily available in most grocery stores. As long as you have a pot and a stove, you can make this delicious and comforting dish.
Overall, Lugaw is a delicious and easy-to-make dish that is loved by many Filipinos. Whether you’re in the mood for a warm and filling meal or just a comforting bowl of rice, this dish is sure to satisfy.
Steps
1 Done | Rinse the glutinous rice several times until the water runs clear. |
2 Done | In a large pot, bring the 8 cups of water to a boil. |
3 Done | Add the rinsed glutinous rice to the boiling water, stir gently, and reduce the heat to low. |
4 Done | Cover the pot and cook the rice for 15 minutes or until soft. Stir occasionally to prevent sticking. |
5 Done | In a separate pan, sauté the ginger, onion, and garlic until fragrant. |
6 Done | Add the chicken broth or stock to the pan and bring to a boil. |
7 Done | Add the fish sauce, salt, and black pepper to the broth mixture. |
8 Done | Pour the broth mixture into the pot with the cooked rice and stir to combine. |
9 Done | If using, add the hard-boiled eggs to the pot and heat through. |
10 Done | Serve hot, garnished with green onions, if desired. |
