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Vegan Lugaw

This is a delicious, creamy and savory Filipino porridge.
Prep Time10 mins
Cook Time30 mins
Servings: 5 people
Author: Jasmine Nakasone


  • 2 Tbsp cooking oil we use avocado oil
  • 10 cloves Garlic minced
  • 1/4 cup Ginger minced (can use less if you like. Ginger is strong)
  • 1/2 medium white onion chopped
  • 3 cups Sweet rice uncooked
  • 10 cups Water
  • 2 Tbsp No chicken bouillon we use the Better than Bouillon brand.
  • 1 tsp Saffron
  • 1/4 tsp Pepper
  • Pinch of salt to taste

Optional toppings

  • Green onions
  • Fried garlic
  • Hot sauce
  • Lemon


  • Wash sweet rice a couple of times until water isnt too cloudy. Strain out water and set aside.
  • To a pan over medium heat, add a little oil, minced garlic, ginger and onions. Cook until onions are translucent. Stir often, do not let garlic burn.
  • Once onions are translucent add sweet rice to your pan. Toast rice slightly, about 2-3 minutes. Stir often so rice does not stick to pan.
  • Add 10 cups of water and bouillon to the pan. Stir well to combine.
  • Allow mixture to come to a slight boil.
  • Once it boils, add saffron, pepper and salt. Stir to combine. Lower heat to keep a gentle simmer. Keep stirring.
  • Cook until rice is cooked/soft. For us, that took about 15 - 20 minutes. Test your rice before turning off heat.
  • Once rice is cooked, serve hot (be careful) and eat as is or use optional toppings


  • If your porridge is too thick for your liking, just add one cup of water and stir. Keep adding water, one cup at a time until you get your desired consistency
  • Ginger is strong tasting, you can use less if you like
  • We love adding lemon and green onions to our porridge. It elevates the flavor!
  • Please be careful when eating/serving this as it is very hot. You can serve when it is warm