(Chicago) – Lugaw is my all-time favorite Filipino comfort food. It is a simple and easy way to retreat back home. I make this numerous times especially when the weather is depressing cold during winter.  I usually cook lugaw in big pot— something that could feed about 10 people. Oh no, that’s not all for me for one meal.  I can't eat that much anymore because of the fact that metabolism dwindles as we age. Though, I used to be the biggest eater in my circle.

Anyway, lugaw can be stored in the fridge for about a week  and just re-heat as you want it.  I don’t know if I’m delusional or what, but I think left-over lugaw tastes much better after a few days.  The flavors are more developed, and it is thicker and richer as the rice absorbs most of the liquid.

What would life be without rice!


  • 1 ½ cups brown rice
  • 10 cups chicken stock (or water + chicken bouillon)
  • 2 lbs chicken wings cut into bone pieces
  • 1 thumb-sized ginger, thinly sliced
  • I large onion, chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons fish sauce (patis)
  • 1 tablespoon vegetable oil
  • Salt and pepper


  • Garlic, chopped
  • Spring onions, chopped
  • Calamansi or lemon


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