Rice Porridge

CEBU, Philippines — Rice is a staple in the Filipino meal. If there’s no rice, it’s hardly a full meal for Filipinos, no matter how rich the fare. Interestingly enough, rice is not only a standard in the main meals – it’s also made into various favorite desserts or snacks!

“Puto-maya” and “biko” are made of rice, of course. And so are “bibingka,” “sapin-sapin,” “bud-bud” etc. “Lugaw” or rice porridge is a common rice dish, and this dish alone comes in different varieties.  Depending on the variety and range of other ingredients, “lugaw” can be either a snack or a full meal.

Many mothers are glad to have many options with “lugaw” for their kids. The soupy dish is popular with kids and elderly people because it’s easy to swallow. And “lugaw” is easy to tweak in many delicious ways.

There is the plain “lugaw’ with only salt or sugar added for taste. “Pospas” can be a full meal if chicken slices are added instead of just a few chicken strips. “Champorado” is a heavy snack, especially if the local “tableya” is used.

And there’s a delicious twist to the usual “champorado.” It makes use of “ube” instead of “tableya” or chocolate. “Ube” champorado nicely adds to the known line of “champorado” versions.

Here a recipe shared by Roselle Miranda, at www.yummy.ph, that is sure to be a good treat during these cold months:

Ube Champorado

Ingredients:

1 250-gram cup glutinous rice, rinsed

4 cups water

1 cup ube halaya

1 tsp ube flavoring

½ cup coconut cream, plus more to serve

evaporated milk, to taste

condensed milk, to taste

salt, just a pinch to taste

Procedure:

1. Pour rice and water in a medium pot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.

2. Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until ingredients are heated thoroughly and ube is mixed in well.

3. With a ladle, scoop champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste.

This recipe serves six persons.