A shrimp stock made from shells and heads gives this lugaw (Filipino rice porridge) all of its flavor.
Filipino cuisine has many kinds of lugaw (also spelled lugao), the local term for rice porridge. Malagkit or glutinous rice is simmered in water or another liquid—broth or stock if savory, coconut milk if sweet, for example—until thick and creamy. Examples of lugaw include arroz caldo, made from chicken and ginger; goto, featuring beef tripe; and champorado, chocolate rice porridge made with tablea.
This lugaw recipe is a reminder in making the most of shrimp. Its true flavor lies not just in the meat, but in the heads and shells—parts often discarded by most cooks. Save those shrimp heads and shells to create a rich, flavorful stock, then use that liquid to cook the rice.
For lugaw, we generally like equal parts short- and long-grain—malagkit and jasmine—to balance out the creaminess of glutinous rice with fluffier, firmer grains. Experiment with different blends with rice, or stick to 100% glutinous rice.
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