3/4 cup long grain rice (NOT parboiled or instant type rice) 9 cups water 2 veggie chicken-flavoured bouillon cubes 2-3 tablespoons slivered ginger root sliced shitake mushrooms tofu or other fake meat salt, pepper to taste for garnish: green onion, cilantro, lemon
Notes: Like Congee, this is one of those recipes you can customize to your heart's content. I know my family didn't use stock in their lugaw, but I find the stock "brings it out" a bit. However, and in my opinion, it's better to be a bit more subtle. Slice up the shitake mushrooms and tofu or fake meat. In a pot, boil water with the rice. (Do not wash the rice beforehand, you want the rice to be starchy). Add mushrooms and tofu. When it comes to a full boil, lower the heat to simmer. Cover pot, with a bit of a gap to let steam escape so it doesn't boil over). Cook for about 45 minutes. When the soup is nice and thick, it's ready to eat. Season with salt and pepper to your taste, and garnish with green onions, or cilantro and a generous squeeze of lemon.