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Bone Marrow Rice Porridge

A rich and comforting rice porridge infused with ginger andturmeric, made extra indulgent with roasted beef bone marrow.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine filipino cuisine
Servings 5
Calories 450 kcal

Ingredients
  

For the Bone Marrow:

  • 4 pcs beef bone marrow
  • Salt and pepper to taste

For the Lugaw:

  • 2 tbsp cooking oil
  • 1 thumb ginger sliced
  • 1 medium onion chopped
  • 1 tbsp fish sauce
  • 2 cups cold rice cooked leftover rice
  • 2 tsp garlic powder
  • ½ tsp turmeric powder
  • Ground black pepper to taste
  • 4 cups hot water

For Toppings:

  • Hard-boiled egg sliced
  • Green onion chopped
  • Baked bone marrow

Instructions
 

Prepare the Bone Marrow:

  • Season beef bone marrow with salt and pepper.
  • Air fry at 370°F (190°C) for 20 minutes until golden and slightly crispy on top. Set aside.

Cook the Lugaw Base:

  • Heat cooking oil in a pot. Sauté ginger and onion until aromatic.
  • Add fish sauce, garlic powder, turmeric, and black pepper. Stir well.
  • Add cold rice and mix until grains are coated with seasoning.
  • Pour in hot water and let boil. Simmer until the mixture thickens into porridge. Adjust water depending on desired consistency.

Assemble and Serve:

  • Ladle lugaw into bowls.
  • Top with hard-boiled egg slices, green onion, and baked bone marrow.
  • Serve hot with calamansi, patis, or chili oil on the side if desired.
Keyword porridge