In the Philippines, lugaw or rice porridge is one of the most popular and cheap breakfasts for everyone. It is very easy to cook and the ingredients cost very cheap. You can sell this in front of your house placed on a table; it will be very profitable as malagkit rice (glutinous) double in volume when cooked. Everyone loves rice porridge, be it students who need to go to school early as well as workers who have no time to prepare for their breakfasts. Rice porridge is best eaten with hard boiled eggs, chicken livers, chicken parts, tokwa’t baboy (combination of pork strips and fried tofu) and more.
½ kilo of Malagkit rice
1 tablespoon of minced garlic
2 medium onions, sliced thinly
½ teaspoon of minced ginger
Chicken broth or cubes dissolved in hot water
Hard boiled eggs/chicken adobo (wings preferably)/chicken liver (cooked adobo style)/fried or grilled pork strips and fried tokwa slices
2 heads of garlic, minced finely
1. Saute garlic in hot oil, add in sliced onions, and ground pepper to taste. Add in the rice and mix it well; pour a little bit of patis to season the mixture. Pour in the chicken stock or chicken cubes, add water and bring it to a boil. You can add more water as needed while the rice cooks. Lower the heat and simmer until cooked.
2. The rice porridge is cooked when it started to get really soft and fluffy. Taste and adjust seasoning. However, do not be worried if it tastes a little bland, the customers have their own preference when it comes to lugaw (rice porridge).
3. In a pan, add in oil and the minced garlic. Saute it until fragrant and browned. Keep it in a small jar and top the lugaw with it (about half a teaspoon will do). Some customers like their lugaw with a lot of pepper powder and adobo flakes.
I am a content writer who is goal-oriented and passionate in what I do. I use my hard outer shell to guard me against deception and betrayal. The moment I start, I rarely look back. I strive hard to live up to the high expectations that others expect from me.