Lugaw (Plain Congee)

Method

1. Rinse the rice well and drain.
2. In a pot, heat the oil over medium heat.
3. Sauté the onion, garlic and ginger until fragrant.
4. Add the rice and stir to coat the grains in the aromatics.
5. Pour in the water or broth and bring to a boil.
6. Lower the heat and simmer, stirring occasionally so the rice does not stick, until the grains break down and the porridge is thick and creamy, about 30–40 minutes.
7. Add more water as needed to reach your desired consistency.
8. Season with fish sauce or salt and pepper.
9. Serve hot in bowls, topped with spring onion, fried garlic and boiled egg if you like.