Lugaw is the Filipino name for congee. Otherwise similar to Cantonese-style congee, Lugaw is typically thicker, retaining the shape of the rice but with a similar texture. It is boiled with strips of fresh ginger. Other flavors may be added according to taste. Most often it is topped with scallions and served with crispy fried garlic. Lugaw can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (pig's brain), dilâ (pig’s tongue), litid (beef ligaments), hard boiled egg, and with calamansi, fish sauce (patis), and soy sauce. It is often served to the ill and the elderly, and is favored among Filipinos living abroad in colder climates because it is warm, soft, and easily digestible.


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Some provinces prefer the Spanish-influenced Arroz Caldo (literally "broth rice"), which is often thought to be a European dish because of its name. Arroz Caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.

Arroz Caldo is usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz Caldo more closely resembles risotto than congee, from which it can be distinguished by its bright yellow saffron color and the relatively larger pieces of meat. Arroz Caldo is more popular among people of Ilokano heritage, although those of other provinces such as Cebu often eat it with the addition of prawns, olive oil, bay leaf, and Chinese sausage.

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