Lugaw Filipino Rice Porridge

A bowl of delicious Lugaw made in the Claypot Rice Cooker.

Adapted by Kyle Libramonte

Total Time: 45 mins

Serves 3-4

Ingredients:

Lugaw:

  • ½ cup Jasmine Rice, rinsed
  • 1 small Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 2 tbsp Fresh Ginger, julienned
  • 1 tbsp Oil
  • 4 cups Chicken Stock
  • ½ tsp Ground Black Pepper
  • 1 tbsp Fish Sauce
  • Salt, to taste

Toppings 

  • Soft-Boiled Eggs, halved
  • Green Onions, chopped
  • Lemon, cut into wedges
  • Soy Sauce, for drizzling

Steps:

  1. ADD THE INGREDIENTS: Add the rinsed jasmine rice, onion, garlic, ginger, chicken stock, black pepper, fish sauce, oil, and salt to the Magnifique Claypot Rice Cooker.
  2. START PORRIDGE MODE: Close the lid and select PORRIDGE MODE. Allow the cooker to cook until the rice breaks down and the lugaw becomes thick and creamy.
  3. STIR & SEASON: Once cooking is complete, carefully open the lid and give the lugaw a good stir. Taste and adjust with additional salt or fish sauce if needed.
  4. SERVE: Ladle the hot lugaw into bowls and top with a soft-boiled egg and chopped green onions.
  5. FINISH: Squeeze fresh lemon over the lugaw and drizzle with soy sauce to taste. Serve hot.

 

A bowl of delicious Lugaw made in the Claypot Rice Cooker.

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