lugaw

According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala (1613) by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."{{cite news |last1=Marquez |first1=Consuelo |title=Lugaw not just food but part of Filipino culture, NCCA says |url=https://www.gmanetwork.com/news/lifestyle/food/782059/lugaw-not-only-food-but-also-part-of-filipino-culture-ncca-says/story/ |access-date=5 October 2023 |work=GMA News |date=1 April 2021}}{{cite news |last1=Noriega |first1=Richa |title=‘Lugaw’ is a PH cultural symbol – NCCA |url=https://mb.com.ph/2021/04/02/lugaw-is-a-ph-cultural-symbol-ncca/?amp |access-date=5 October 2023 |work=Manila Bulletin |date=2 April 2021}}

Lugaw is traditionally made by boiling glutinous rice (Ilocano: diket ;Tagalog: malagkit; Visayan: pilit). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in chicken, fish, pork or beef broth. It is regarded as a comforting and easy-to-digest food, typically prepared for breakfast and during cold and rainy weather. It is also commonly served to people who are sick or bedridden, and to very young children and the elderly.{{cite web |last1=Ignacio |first1=Michelle |title=Lugaw with Tokwa't Baboy: A Pinoy Favorite |url=http://www.certifiedfoodies.com/2012/04/lugaw-tokwa-baboy-filipino-merienda-breakfast/ |website=Certified Foodies |date=April 23, 2012 |access-date=December 7, 2018}}{{cite web |last1=Veneracion |first1=Connie |title=Lugaw (congee) with tokwa't baboy (tofu and pork) |url=https://casaveneracion.com/lugaw-congee-with-tokwat-baboy-tofu-and-pork/ |website=Casa Veneracion |access-date=December 7, 2018}}

Lugaw is usually eaten hot or warm, since the gruel congeals if left to cool. It can be reheated by adding a little bit of water.{{cite web |last1=Agbanlog |first1=Liza |title=Arroz Caldo (Filipino Style Congee) |url=https://salu-salo.com/arroz-caldo-filipino-style-congee/ |website=Salu Salo Recipes |date=February 2017 |access-date=December 6, 2018}}{{cite web |title=Arroz Caldo |url=https://www.geniuskitchen.com/recipe/arroz-caldo-339262 |website=Genius Kitchen |access-date=December 6, 2018}}{{cite web |title=Chicken Arroz Caldo – A Filipino Christmas Rice Porridge |url=http://wishfulchef.com/filipino-chicken-arroz-caldo/ |website=Wishful Chef |date=December 9, 2013 |access-date=December 6, 2018}}{{cite web |last1=Phanomrat |first1=Jen |title=Filipino Arroz Caldo |url=https://www.tastemade.com/videos/filipino-arroz-caldo |website=Tastemade |access-date=December 6, 2018}} Dessert versions can be eaten cold or even partly frozen.{{cite web |title=Holiday Benignit / Ginataan |url=http://www.marketmanila.com/archives/holiday-benignit-ginataan |website=Market Manila |date=January 3, 2014 |access-date=December 7, 2018}}

Lugaw can be paired or augmented with numerous other dishes and ingredients.

File:Home - Dinner.jpg with safflower (kasubha)]]

Most savory versions of lugaw are derived from or influenced by Chinese-style congee, introduced by Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes. Filipino savory lugaw are typically thicker than other Asian congees because they use glutinous rice. They are traditionally served with calamansi, soy sauce (toyo), or fish sauce (patis) as condiments{{cite news |last1=Trivedi-Grenier |first1=Leena |title=Janice Dulce passes along Filipino culture via arroz caldo |url=https://www.sfchronicle.com/restaurants/article/Janice-Dulce-passes-along-Filipino-culture-via-12537199.php |access-date=December 6, 2018 |work=San Francisco Chronicle |date=February 2, 2018}}{{cite book|author=Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}} Savory lugaw are usually paired with meat or seafood dishes. The most common being tokwa't baboy (cubed tofu and pork).

• Arroz caldo – lugaw heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper with a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow.
• Goto – lugaw made with goto (tripe) and ginger. It is garnished with toasted garlic, scallions, and black pepper.{{cite web |title=Goto |url=https://www.kawalingpinoy.com/goto/ |website=Kawaling Pinoy |access-date=December 6, 2018}} Best served with egg, toasted garlic, and chicharon.{{Cite web |title=Special Goto Recipe |url=https://panlasangpinoy.com/special-goto-recipe/ |access-date=November 7, 2023 |website=Panlasang Pinoy}}

File:Tsampurado001.jpg with dried fish (tuyo)]]

Sweet versions of lugaw are more characteristically Filipino. They include:

• Binignit – lugaw made with coconut milk (gata) and various slices of fruit, jelly desserts (like sago, tapioca pearls, kaong, etc.), and root crops (like sweet potato, taro, and ube). It is known by many other regional names, like giná-tan, tabirák, alpahor, ginettaán, ginat-ang lugaw, and kamlo.
• Champorado – lugaw with home-made chocolate and milk. It is a native adaptation of the Mexican drink champurrado. It is traditionally paired with dried fish (tuyo), but can be eaten as is as a dessert.{{cite news |last1=Chikiamco |first1=Norma |title=Quick and easy 'champorado' |url=https://lifestyle.inquirer.net/103547/quick-and-easy-champorado/ |access-date=December 7, 2018 |newspaper=Philippine Daily Inquirer |date=May 16, 2013}}
• Ginataang mais – lugaw made with coconut milk and sweet corn.{{cite web |title=Ginataang Mais |url=https://www.kawalingpinoy.com/ginataang-mais/ |website=Kawaling Pinoy |access-date=December 7, 2018}}
• Ginataang munggo – lugaw with toasted mung beans, sugar, and coconut milk. Corn may also be added.{{cite web |last1=Alvarez |first1=Lhas |title=Ginataang Monggo Recipe |url=https://www.yummy.ph/recipe/ginataang-monggo-recipe-a462-20161025 |website=Yummy.ph |access-date=April 19, 2019}}

The lugaw has been widely associated with the political camp of Philippine Vice President Leni Robredo, originating from her 2016 election campaign during which Robredo's supporters sold the rice porridge as part of a fundraising effort.{{Cite web|title=Wenceslao: Leni Lugaw|url=https://ph.news.yahoo.com/wenceslao-leni-lugaw-112600688.html|access-date=2021-10-07|website=ph.news.yahoo.com|language=en-PH}} Robredo's detractors and internet trolls have pejoratively used the tags "Leni Lugaw" or the "Lugaw Queen" after photos of her serving lugaw circulated online.{{Cite web|date=2020-01-21|title=Take that, trolls! In Batangas, Robredo embraces the 'Leni Lugaw' tag|url=https://www.rappler.com/newsbreak/inside-track/249880-batangas-robredo-embraces-leni-lugaw-tag/|access-date=2022-01-31|website=RAPPLER|language=en-US}} In response, Robredo has since adopted the tag during political events and campaigns, including serving lugaw to attendees of her 2022 Philippine presidential election bid announcement.{{Cite web|last=Malasig|first=Jeline|date=2021-10-07|title=Robredo owns 'Leni Lugaw' tag anew by serving rice porridge to announcement attendees|url=https://interaksyon.philstar.com/trends-spotlights/2021/10/07/201834/robredo-owns-leni-lugaw-tag-anew-by-serving-rice-porridge-to-announcement-attendees/|access-date=2022-01-31|website=Interaksyon|language=en-US}}

• Congee
• Filipino cuisine
• Filipino Chinese cuisine
• List of rice dishes

Other Philippine rice cooking techniques:

• Sinangag
• Bringhe
• Kiampong
• Kuning
• Sinigapuna
• Ginataan

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{{Rice dishes}}

{{Filipino food}}

Category:Glutinous rice dishes

Category:Philippine desserts

Category:Philippine rice dishes