This Filipino rice porridge is the ultimate Filipino comfort food. Cooked with tasty chicken stock and a touch of zingy, aromatic and flavorful ginger with a hint of salty and umami fish sauce. It is cooked on a low steady simmer until creamy and delicious.
Rice is a symbol of nourishment, wealth and health for most Asian people. That is why I never run out of rice at home. Whenever bad days are on our side, a bowl of simple steamed rice is always a quick and easy fix.
An old friend of mine once told me, we call rice porridge Lugaw when we're in the Philippines, in Hongkong we call it Congee, and here in Canada, we call it White soup. It is named differently with different varieties, but in its simplest form, it is rice boiled in a large amount of liquid until it softens and starts to break apart. This rice porridge recipe goes well with chicken adobo to make it as complete main course
I know, because of this growing trend of eating healthy, some people stay away from white rice for that reason. But sometimes, I thought about my grandparents who die of old age without any problem of being fat or obese or no serious illness and they ate rice 3 times or 4 times a day since they were born until they die. No matter how dieticians dissect the nutritional value of white rice, I still find it one of the common conundrums. I still believe rice is still nutritious for my body and my soul.
This gingery rice porridge has a nourishing, soothing, and comforting effect that can rival chicken soup. It is our favorite breakfast, something we crave when we're not feeling well, under the weather, upset stomach or during cold and hazy days.
Homemade chicken stock is an option for tastier and more nourishing rice porridge. Traditionally, Filipino rice porridge is cooked with meat or chicken that lends a meaty flavor and taste. Ingredients are not hard to find, don't need special attention and if you have a pressure cooker or an instant pot, it is even easier.
Ingredients you need
This rice porridge recipe has the basic ingredients that absolutely, you don't have to struggle to make one.
- White rice
- Chicken stock
- ginger
- fish sauce
- fresly ground pepper
- scallions
- Any protein of your choice to serve with.
Why ginger you will love ginger? According to Michael Tierra, author of "the way of herbs", ginger is one of the most powerful, versatile herbal stimulants. Also, Rosalee De la Foret from the Alchemy of herbs said, Ginger especially affects the respiratory system, digestive system, circulatory system and it is a powerful anti-inflammatory.
How to make rice porridge?
This is the easiest recipe I ever cooked. All you need is patience and once in a while, it needs a little stirring.
bring the stock to a boil, add the rice and ginger and let it simmer until it breaks down. Season and serve with shredded meat, fish, vegetables or boiled eggs. And that's just it!
If you are longing for comfort and nourishment, have a bowl of this gingery rice porridge, top with thinly sliced scallion and freshly squeezed lemon juice. Want more, add a cooked salted duck egg and crumbled crispy prosciutto, it is so divine!
GINGERY RICE PORRIDGE
Equipment
- pressure cooker/ instant pot if available
Ingredients
- 1 Cup Jasmine rice (any white rice)- rinsed
- 2 inches ginger, thinly julienne + 1 tablespoon finely grated
- 8 Cups chicken stock
- 2 teaspoon Fish sauce
- ½ teaspoon freshly ground pepper
- ½ cup scallion, thinly sliced
Instructions
- Place 7 cups of chicken stock in a lidded medium-large pot and bring to a boil on high heat. Add the rice and julienne ginger, lower the heat to low; put the lid on and let it simmer for one hour or according to your desired consistency, stirring once in a while. If it gets too thick, add the remaining chicken stock. For the last 10 minutes, add the remaining grated ginger, season with fish sauce and or salt and pepper to taste. serve with sliced scallions and any toppings of your choice. (see note)
Using Pressure cooker
- Add 6 cups of chicken stock, 1 cup of rice and the julienned ginger in the pot. Seal the pot and pressure cook at high pressure for 30 Minutes+ natural release. Open the lid carefully.
- Using the sautee function, stir the porridge, add more chicken stock for desired consistency. Season with fish sauce or salt and pepper. Serve immediately with sliced scallions and any toppings of your choice.
Notes
Nutrition
