Lugaw (Filipino Rice Porridge) is just about the easiest thing to cook—seriously, my five-year-old nephew once “helped” me stir a pot. You know those nights when you come home, totally beat, and all you want is something warm and filling, that reminds you of childhood? Or maybe you’re feeling under the weather and nothing else tastes right? Yeah, that’s exactly where lugaw steps in. Honestly, I turn to this as my rainy day hero. If you’re into other comforting Filipino rice dishes (like chocolatey champorado or noodly meals from this rice noodles roundup), trust me, lugaw deserves a spot in your kitchen too. 
Ingredients
Don’t sweat the ingredients list. Most of these items are hanging out in your pantry already—you might just not know it yet. Here’s what you really need for a classic comforting bowl of lugaw (Filipino rice porridge):
- 1 cup white rice (jasmine works, or even broken rice if you’ve got that)
- 7 cups water (yup, a big pot)
- 1 thumb-sized piece of ginger, peeled and sliced thin (looks weird, but it’s a must!)
- 2-3 garlic cloves, smashed—not minced. Just go for it.
- 1 small onion, diced (or half a bigger onion, honestly)
- 1 tablespoon cooking oil
- Salt (to taste—start with 1 teaspoon)
- Fish sauce (patis), if you want an extra flavor kick
- Optional: chicken pieces (bone-in gives the best flavor, but boneless is lazier and just fine)
That’s really it. Nothing complicated. And if you miss something? It’ll still work.
Cooking Instructions
Grab your favorite pot. No need for a fancy one, just something big. Heat up the oil over medium, throw in your garlic, ginger, and onion. That’s when the house starts to smell kind of nostalgic. Wait for the garlic to get golden.
If you’re adding chicken, now’s the time—toss it in, and let it brown a bit on all sides. Feeling lazy? Skip this and go vegetarian instead.
Add the rice. Give it a stir, making sure everything’s mingling. Pour in the water. Start with 7 cups, but keep an extra half cup on hand in case you want it even looser.
Bring everything to a gentle simmer. Not a rolling boil—unless, of course, you enjoy cleaning up starchy eruptions from your stove. Stir every so often. Rice loves to stick.
Now the test of patience—let the whole thing bubble gently for around 35-45 minutes. Don’t go far though, give it a peek and a stir every now and then. Add a splash of water if it gets too thick.
When the rice looks like it’s completely gone soft and the liquid is all creamy? That’s it. Season with salt or fish sauce, taste, then add a bit more if you want. Finished. 
Flavor Enhancements
Okay, the base is great (perfect for kids and anyone feeling sick) but if you want next-level lugaw (Filipino rice porridge)? There’s a bunch you can try. My Lola always kept a secret stash of fried garlic and scallions for topping—honestly, just sprinkle a bunch on top, and you’re golden.
If you have any leftover chicken, shred it up and toss it in. Or, want a hearty meal? A soft-boiled egg right in the middle. Absolute perfection. For deeper flavor, chicken broth instead of water is a sneaky game-changer.
Must confess, sometimes I even add a drizzle of sesame oil, or a pinch of crispy fried shallots. Your bowl, your rules.
“I was convinced my hangover would last forever, then I tried this lugaw—magic in a bowl! The ginger really does it.” – Jess, neighbor and accidental taster
Serving Suggestions
Lugaw (Filipino rice porridge) is super forgiving on toppings. Here’s my go-to picks (and a couple wild cards):
- Squeeze of calamansi or lemon, for that bright kick.
- Chopped spring onions or scallions because green is always festive.
- Fried garlic bits—seriously, put more than you think.
- Leftover lechon kawali or even chicharon for crunch, because… why not?
Honestly, I’ve seen someone throw in a spoonful of bagoong (shrimp paste) too. No wrong answers here.
Common Questions
Can I use brown rice for lugaw?
Definitely, but heads up, it’ll need way more water and extra time to really get soft. It’ll taste nuttier and be a bit chewier.
Is there a way to make this faster?
Totally—try using an instant pot or pressure cooker if you have one. Or check out those specially designed quick recipes online.
Does lugaw freeze well?
Not really my top pick for freezing (it gets pretty mushy), but it keeps fine in the fridge for 2 days. Reheat with a splash of water to loosen it up.
What other toppings should I try?
Go wild. Hardboiled egg, pork floss, or even a dash of soy sauce works. Some folks even toss in tofu cubes or shredded leftover roast meat.
Can I make this vegan?
Absolutely. Just skip the chicken and the fish sauce. Use veggie broth, and you’re good to go.
Grab Your Spoon and Give It a Try
So there you go—a simple, soul-warming bowl of lugaw (Filipino rice porridge) that you can make with stuff already lurking in your kitchen. It’s quick, cozy, and perfect for nights when you crave homemade comfort. If you like experimenting, explore even more porridge-y wonders at Classic Filipino Goto (Beef Tripe Rice Porridge) and check out the full Lugaw Recipe (Filipino Rice Porridge) | Iankewks for even more tips. I hope you’ll give this a shot—your next rainy day or sniffly night just got a five-star restaurant upgrade (sorta). 
Lugaw
Ingredients
Main ingredients
- 1 cup white rice Jasmine or broken rice works.
- 7 cups water Keep an extra half cup on hand for consistency.
- 1 thumb-sized piece ginger Peeled and sliced thin.
- 2-3 cloves garlic Smashed, not minced.
- 1 small onion Diced (or half a bigger onion).
- 1 tablespoon cooking oil
- 1 teaspoon salt To taste.
- fish sauce (patis) Optional, for extra flavor.
- chicken pieces Bone-in gives the best flavor; boneless is an option.
Instructions
Preparation
- Grab your favorite pot and heat up the oil over medium heat.
- Add garlic, ginger, and onion. Cook until the garlic turns golden.
- If using chicken, add it now and let it brown slightly on all sides.
- Add the rice, stir to mix, then pour in 7 cups of water.
- Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Let it simmer gently for 35-45 minutes, stirring occasionally and adding water if it gets too thick.
Finishing
- When the rice is soft and the liquid is creamy, season with salt or fish sauce to taste.
- Serve hot, with optional toppings.
