Dairy-Free Lugaw (Filipino Rice Porridge)

Warm, comforting, and utterly satisfying, Dairy-Free Lugaw (Filipino Rice Porridge) is a hearty dish that’s perfect for any time of day. This Filipino classic features tender chicken thighs simmered with fragrant aromatics like garlic, onion, and ginger, creating a deeply flavorful base. Jasmine rice is cooked to a creamy consistency in savory chicken broth, all without the use of any dairy, making it an excellent option for those with dietary restrictions. Finished with a drizzle of fish sauce, a scattering of fresh scallions, and a squeeze of calamansi or lemon, this one-pot wonder strikes the perfect balance of savory, tangy, and rich. With just 10 minutes of prep time, this recipe is a stress-free way to bring the comforting taste of traditional Filipino cuisine to your table. Perfect for cozy nights or as a nourishing pick-me-up, this dairy-free version of lugaw is a guaranteed crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 inch piece ginger, julienned
• 4 pieces bone-in chicken thighs
• 2 tablespoons fish sauce
• 1 cup uncooked jasmine rice
• 8 cups chicken broth
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 stalks scallions, sliced
• 4 pieces calamansi or lemon wedges

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the chopped onion, minced garlic, and julienned ginger. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Step 3

Add the chicken thighs to the pot and sauté until they are lightly browned on all sides, about 5-7 minutes.

Step 4

Pour in the fish sauce, stirring well to fully coat the chicken and deglaze the pot.

Step 5

Add the uncooked jasmine rice, stirring well to ensure it is well mixed with the aromatics and chicken.

Step 6

Pour in the chicken broth and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and cover the pot. Simmer for about 30 minutes, stirring occasionally to ensure the rice doesn't stick to the bottom of the pot.

Step 8

Check the consistency after 30 minutes. The lugaw should be thick and the rice grains should be fully cooked and soft.

Step 9

Add salt and ground black pepper. Adjust the seasoning as needed.

Step 10

Remove the chicken thighs from the pot. Shred the chicken using two forks and discard the bones.

Step 11

Return the shredded chicken to the pot, stir well, and continue to cook for another 5 minutes.

Step 12

Serve hot, garnished with sliced scallions and calamansi or lemon wedges on the side.

Nutrition Facts

Serving size	(3474.2g)

Amount per serving	% Daily Value*
Calories	3233.0

Total Fat 182.9g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 810mg	0%
Sodium 10024.5mg	0%
Total Carbohydrate 183.9g	0%
Dietary Fiber 8.6g	0%
Total Sugars 15.1g
Protein 206.8g	0%

Vitamin D 0IU	0%
Calcium 435.8mg	0%
Iron 18.7mg	0%
Potassium 4579.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 25.8%

Carbs: 22.9%