Hot Rice Porridge with Egg
Elena Peña (The Freeman) - June 19, 2020 - 12:00am

CEBU, Philippines —  Here come the rains again! At least that’s true in our part of the province, where it has been raining sporadically for the past two weeks or so. The weatherman says “low pressure,” but the older folks back here think that the regular rainy season is on, pointing out that it’s now that time of the year.

In the past, the rainy days would have the whole family gathered at home. Even the itchy feet of the young would have to stay put. Everybody would have to avoid getting drenched, or they would shiver in the cold.

Needless to say, it’s cold when it rains for days; and also on cloudy days, even if it doesn’t rain. Perhaps that’s another reason why the whole family prefers to stay put at home – to keep each other warm.  No worries, nurturing homemakers always has something cooking in the kitchen, ready to appease the increased craving for food that often results from the low ambient temperatures.

These past months, though, the family has already been staying put at home because of Covid-19 quarantine measures. That probably means that the home kitchen has been busy for so long. Mom’s yummy snack and meal recipes may have already been put out again and again.

Shall the fare be something different for the rainy days? Not necessarily, for as long as it consists of whatever everybody likes. But, wait, maybe there’s need for something hot – to compensate for the cold weather.

What about a bowl of hot “lugaw,” the popular Pinoy rice porridge or congee? It’s hearty and easy-to-make and can make for a great snack or meal. “Lugaw” is a convenient Filipino snack that’s primarily made of rice, water, and salt; a version that has chicken in it makes for a full meal.

Even “lugaw” as snack can be made a bit ‘heavier’. If chicken is not available, it’s closest and more convenient option may take its place – egg! And, just like the ‘lighter’ version, “Lugaw with Egg” doesn’t take a kitchen master to make; even novice cooks will have an easy time putting it together.

Here’s a recipe shared by Lhas Alvarez, at the website, that’s good to try right away:

 “Lugaw with Egg”


2 tbsp Canola Oil

2 tbsp White Onion, chopped

2 tbsp Garlic, chopped

2 tbsp Ginger, julienned

1½ tbsp Fish Sauce (patis)

½ cup Long-Grain Rice

4 cups Chicken Stock

½ pc Chicken Cube

Salt, to taste

2 pcs Egg, hardboiled and sliced

Spring Onions, for garnish

Fried Garlic, for garnish


1. Heat oil in a pot over medium heat and sauté onions, garlic, and ginger. Add fish sauce, and bring to a boil.

2. Add the rice grains and stir. Add the chicken stock, mix, and then bring to a boil, and then reduce to a simmer. Simmer for 30 to 40 minutes while stirring constantly or cook until mixture thickens to the desired consistency.

3. While waiting for the rice to cook well, prepare hardboiled eggs, fried garlic bits and spring onions cut finely crosswise. Set aside.

4. Add chicken cube, mix well and adjust seasoning as necessary.

5.  Transfer to serving bowls. Top with sliced hardboiled eggs, fried garlic, and spring onions.

Serve hot. This recipe serves 3 to 4 persons.

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