Lugaw (Filipino Rice Porridge)

1 cup white rice

1.5 litres chicken or beef stock (or water)

1 onion, finely chopped

4–6 cloves garlic, minced

3cm fresh ginger, julienned

2 tbsp oil

1 tbsp fish sauce (patis)

Salt and pepper, to taste

Hard-boiled eggs

Crispy fried garlic

Spring onions, sliced into rings

Calamansi or lime wedges

Chicken pieces, to turn it into Arroz Caldo (optional)

Heat oil in a large pot and fry the garlic until golden

Remove half the garlic and set aside for garnish

Fry the onion and ginger in the remaining oil until fragrant

Add the rice and fry briefly, coating every grain in the oil

Pour in the stock (or water) and bring to the boil

Reduce the heat and simmer gently for 30–40 minutes, stirring regularly so it doesn't stick

Stir in the fish sauce and season with pepper and extra salt if needed

The lugaw is ready when the rice is soft and porridge-like

Ladle into bowls and garnish with egg, spring onions, the reserved crispy garlic, and a squeeze of lime