This bone marrow rice porridge looks to bulalo for a rich, beefy rendition.
A simple bowl of lugaw works wonders, but this rich, bulalo-inspired version will make your eyes roll back in pleasure. Suck the marrow off each bone before chasing it down with a spoonful of warm rice, which we boil with ground beef and kneecap bones for extra beefy flavor.
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Make lugaw: Combine bones, water, rice, ground beef, broth cube, and ginger in a large pot over medium-high heat. Boil rice, skimming off any scum that floats onto the surface, until grains have puffed up and texture is thick, about 45-60 minutes. Stir frequently while cooking to prevent the rice from sticking to the bottom of the pot.
Cook marrow: Melt butter in pan over high heat. Add cubed bone marrow and cook until browned. Remove from heat and set aside.
Serve: Season lugaw with salt to taste. Divide between bowls, and top each serving with bone marrow, garlic, and spring onions. Serve warm.
