Filipino
Lugaw
Rice porridge with egg
Plain rice porridge cooked with ginger and garlic, topped with egg, fried garlic and spring onion.
- Serves 5
- Prep 10 min
- Cook 45 min
- Total 55 min
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Ingredients
10 items · serves 5- 250 g rice (bigas), rinsed
- 1 thumb-sized piece ginger (about 30 g), cut into strips
- 1 head garlic, minced and divided
- 1 medium onion, chopped
- 3 tbsp fish sauce (patis)
- 1 chicken stock cube
- 5 eggs, hard-boiled and peeled
- 2 stalks spring onion (dahon ng sibuyas), chopped
- 5 calamansi, halved
- 3 tbsp cooking oil
Contains: fish, egg, chicken · May contain: milk, soy, wheat, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
6 steps- 1Fry half the garlic in the oil until golden, then lift it out and keep it for the topping.
- 2In the same pot, saute the rest of the garlic with the onion and ginger until fragrant.
- 3Add the rice and stir for two minutes.
- 4Pour in about two litres of water, add the stock cube and bring to a boil, then simmer for thirty-five to forty minutes, stirring often, until thick; add water if needed.
- 5Season with the fish sauce.
- 6Serve in bowls topped with a halved egg, the fried garlic and spring onion, with calamansi on the side.