Lugaw 101: Variants of an essential comfort food
Lugaw is usually a “taken for granted” meal. Not until we feel sick and need soft food to digest. It is a Filipino rice porridge that has different forms and is rich in essentials.
Lugaw 101: Variants of an essential comfort food
Rice, water, and salt are the usual ingredient for a plain lugaw. Occasionally, Filipinos love to upgrade a humble bowl of this porridge to a customized and richer recipe by adding meats, garlic, boiled eggs, and spices.
Arroz Caldo
The term arroz caldo means “hot rice” or “rice broth.” It is a specific type of lugaw in the Philippines, which is almost similar to the Chinese congee. Arroz caldo has chicken meat and ginger-infused broth added to the rice.
Goto
Goto refers to “tripe” which is the main ingredient and topping for this type of lugaw. Innards and beef or pork are also a standard for a goto.
Ginataang Mais
Filipinos love sweets, and lugaw has a version with a delightful and sugary taste. Ginataang mais serves as a dessert or snack. It is a mix of glutinous rice and coconut milk and whole kernel corn. Whether it is served hot or cold, Filipinos love it either way.
Ginataang Munggo
Another sweet type of lugaw, ginataang munggo is similar to ginataang mais, but with toasted mung beans. It is almost like a pudding when cooked and gives a nutty flavor.
Champorado
Chocolate in a soup? Lugaw has it. Champorado is a sweet chocolate rice porridge made with sticky rice and tableas or cocoa powder. It is not a fully-sweet snack since tablea gives a roasted, dark chocolate taste. Filipinos love to eat champorado for breakfast, and it is best served with salted dried fish.
Lugaw is essential.
Do not underestimate this meal, whether it’s a plain one or the sweetest one. Lugaw is full of fiber, which helps lower cholesterol. Also, its main flavor spices, like ginger and garlic, have antioxidant and anti-inflammatory properties. With calcium, magnesium, and protein, it is definitely a perfect meal.
