Jun 13, 2018

It’s been raining non-stop these past few days. While we’re all transitioning our wardrobes to something more weather-appropriate, it’s time to indulge in rainy day comfort food to help us feel a little warmer inside, too. Like lugaw. Or goto. Or arroz caldo.

I’m sure you’re now picturing just one thing in your mind with those three: a steaming hot bowl of rice porridge. But the thing is, they are different from each other. If you plan to cook or order some for yourself today, be sure you know exactly which one you want.

Lugaw

The most basic of the three, lugaw is actually the base. It’s just rice porridge with pretty much nothing else. You can add toppings like toasted garlic chips, green onions, or maybe even an egg. Lugaw has no meat in it whatsoever.

Goto

Goto Monster‘s Goto Special. Photography by Samantha Ong

Goto, on the other hand, is lugaw with innards, tripe, and sometimes also beef or pork.

Arroz Caldo

Photography by Sarah Arrogante

Although arroz caldo translates to rice broth, there’s more to this dish than just soupy rice. Unlike goto that uses innards and tripe, arroz caldo has chicken meat in addition to the basic lugaw.

 

Header images by Samantha Ong

Read more:

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Drinks and snacks to soothe your sore throat

This cold, wet season calls for porridge

Read more by Pauline Miranda:

America’s “chocolate porridge” is so 16th century

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What does it take to make Tsuta’s Michelin-starred ramen?

TAGS: arroz caldo Filipino Food filipino recipes Goto Lugaw nolisoli nolisoliph porridge rice rice porridge what's the difference between lugaw goto arroz caldo