Lugaw is a Filipinx rice porridge that closely resembles risotto. Lugaw works as an excellent base for any kind of “meat” or seasonings, similar to congee. When you’re sick it’s the perfect comfort food: warm, filling, and mushy.
Recipe by: Jennifer Agliam Doria, inspired by Trinidad Agliam
Photos by: Ana Maria Hallman
- 1 cup sweet mochi rice
- ½ cup jasmine rice
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- ¼ white onion, cubed
- 1 tablespoon coconut oil
- 8 ounces fried tofu, cubed
- Vegetable stock (enough to cover the rice, about 3 cups plus more as needed)
- Salt and cracked black pepper to taste
- Sliced green onion to garnish
Soak the rice mixture in water for 4 hours in a large bowl. Drain, rinse and set the rice aside.
In a large pot, fry the garlic, onion and ginger in coconut oil on medium heat until it is fragrant and light brown.
Add your rice, vegetable stock and fried tofu and let simmer with the cover on medium heat, stirring occasionally to prevent the rice from burning. Add salt and pepper to taste.
Continue to cook the rice until it is the consistency of porridge and add water or more broth as needed to continue cooking the dish.
Top with green onions and serve.