Ingredients

Let’s Cook!

• 1
  In a pot over medium heat, saute the onions until translucent, about 2-3 minutes. Then add in the garlic and ginger, and continue to saute for another 2-3 minutes until fragrant.
  
• 2
  Add in the rinsed rice and 3 cups of stock. Season with black pepper and fish sauce. Stir to combine.
  
• 3
  Bring to a boil, then simmer with a lid for 30 minutes on medium-low, stirring occasionally to prevent the bottom from sticking/burning.
  
• 4
  After 30 minutes, pour in the remaining 1 cup of stock. Stir to combine and season with more salt or pepper to taste, if needed. Add additional stock or water to achieve your desired porridge consistency.
  
• 5
  Top the lugaw with your choice of toppings. Serve warm.