Ingredients
1 cup white rice
1.5 litres chicken or beef stock (or water)
1 onion, finely chopped
4–6 cloves of garlic, minced
3cm fresh ginger, cut into thin matchsticks (julienned)
2 tbsp oil
1 tbsp fish sauce (patis)
Salt and pepper, to taste
Toppings
Hard-boiled eggs
Crispy fried garlic
Spring onions, sliced into rings
Calamansi or lime wedges
Optional: Chicken pieces (to turn it into Arroz Caldo)
Preparation
Crisp the Garlic: Heat the oil in a large pot and fry the garlic until golden brown. Remove half of the garlic and set it aside to use later as a garnish.
Sauté the Aromatics: Fry the onion and ginger in the remaining oil until fragrant.
Toast the Rice: Add the rice to the pot and fry briefly, ensuring every grain is well-coated in the oil.
Simmer: Pour in the stock (or water) and bring to the boil. Reduce the heat to low and let it simmer gently for 30–40 minutes. Stir regularly to prevent the rice from sticking to the bottom.
Season: Stir in the fish sauce and season to taste with pepper and a little extra salt if needed.
Check the Consistency: The Lugaw is ready when the rice is soft and has reached your preferred porridge-like consistency.
To Serve: Ladle into bowls and garnish with the boiled egg, spring onions, the reserved crispy garlic, and a fresh squeeze of lime.
