If you’ve ever wondered how to cook lugaw in rice cooker, you’re in for a treat. Lugaw, a simple yet flavorful Filipino rice porridge, is a dish loaded with comforting flavors and rich history. Traditionally cooked over a stovetop, making lugaw in a rice cooker is an ingenious way to save time and effort without compromising on authenticity.
In this detailed article, Ill teach you exactly how to whip up a perfect pot of lugaw using just your trusted rice cooker. Whether youre craving a nourishing breakfast, heartwarming comfort food on a rainy day, or a special feast-worthy dish, lugaw is incredibly versatile.
Ingredients for Lugaw
- 2 cups of rice (preferably jasmine or glutinous rice)
- 5 to 6 cups of chicken broth or water
- 1 tablespoon minced garlic
- 1 onion, chopped
- 1 piece of ginger, julienned
- 1 pound of chicken (bone-in or boneless)
- 1 tablespoon cooking oil
- Salt and pepper to taste
- Optional toppings: sliced boiled eggs, fried garlic, green onions, calamansi, or lemon wedges
Before starting, a well-maintained rice cooker is essential for the recipe. Make sure to clean your rice cooker beforehand.
Step 1: Prepping the Ingredients
Begin by gathering your ingredients. Rinse the rice thoroughly under cold water until the water runs clear. Consult your rice cooker manual if unsure about the water level indicator.
Finely mince your garlic, chop the onion, and julienne the ginger. For cutting tasks, a sharp knife and cutting board are indispensable here. These techniques enhance the flavor of your porridge while cutting down on overall prep time.
If you’re a fan of rich-tasting lugaw, consider using bone-in chicken instead of boneless. The marrow gives your lugaw an extra depth of flavor that sets it apart.
Step 2: Cooking the Aromatics
The next step is cooking the aromatics. Heat the cooking oil in your rice cooker by setting it to ‘Cook’ or ‘Saut’ mode that some models offer. Add the minced garlic, chopped onions, and ginger.Saut them until the garlic turns golden brown and gives off a tantalizing aroma. These aromatics are integral to lugaws flavor profile.
Step 3: Adding the Liquid
Once your aromatics are sauted, add in the chicken broth or water. This is a crucial step because the liquid determines the texture and consistency of your lugaw. You can adjust the ratio accordingly for thicker or runnier lugaw.
Looking for another way to cook in a rice cooker? Check out our quinoa post here!
Step 4: Adding the Chicken and Rice
Once the liquid simmers, add in your pre-rinsed rice and chicken. Close the lid and switch the rice cooker to its cooking mode. The beauty of using a rice cooker is that it handles the cooking process for you, so you can sit back and let your kitchen fill with the enticing aroma of lugaw.
Want to try another traditional rice recipe? Learn about Valenciana using a rice cooker!
Step 5: Checking Midway
Approximately 15 to 20 minutes into cooking, open the lid and stir your lugaw to prevent the rice from sticking to the bottom of the pot. Simmer longer for softer, melt-in-your-mouth textures.
Step 6: Seasoning to Perfection
When the rice is fully cooked and resembles porridge in texture, switch your rice cooker to ‘Warm’ mode. Taste-test your lugaw and adjust the seasoningsadd salt, pepper, or even a drizzle of calamansi if you’d like.
Step 7: Garnishing and Serving
The final step is the garnishing. Add sliced boiled eggs, fried garlic, chopped green onions, and maybe even fried tofu cubes for a vegetarian twist. Pair your lugaw with a few drops of calamansi or lemon juice for that zingy flavor everyone loves.
For cleaning up afterward, use a quality cookware cleaner to keep rice residue from sticking. Also, polish your cutting board oil for longevity!
For more rice cooker recipes, visit the section here.
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