Bone Marrow Rice Porridge (Lugaw)

This bone marrow rice porridge looks to bulalo for a rich, beefy rendition.
10 servings
Wait Time
1 Hr
Active Time
20 Mins

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.


  • 1kg beef knee cap bones
  • 6L water
  • 1 cup short-grain rice, preferably Japanese
  • ¾ cup ground beef
  • 1 beef broth cube
  • 2 slices ginger
  • salt, to taste


  • 1 cup frozen bone marrow, cubed
  • ¼ cup butter
  • toasted garlic, for serving
  • chopped spring onions, for serving

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.

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