Chinese Rice Congee: Best Accompaniments and Tips

(Updated Version)

Rice congee, or bubur nasi as we call it in Bahasa, is essentially rice cooked with extra water, creating a soft, diluted form of rice. I’m a huge fan of rice congee – how about you? On chilly days, nothing beats the comfort of a warm bowl of it. Now, let’s dive into making rice congee and explore some delightful additions to enhance the experience.

Chinese Rice Congee/Porridge
Now, there’s no hard and fast rule when it comes to making congee. You decide how watery you want it. Extra water or just a little, stovetop or rice cooker (yup, you can totally make it in a rice cooker). While you're at it, drop a salted egg into the congee while it’s boiling - it’s a match made in heaven. Ever tried boiling eggs while cooking rice in a rice cooker? You should.

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Talk about convenience
Personally, I like my congee plain - just rice, water, and a pinch of salt. But if you’re feeling fancy, you can throw in chicken, seafood, pork, or a mix of all three. Whether you leave the meat whole, mince it, or roll it into meatballs, it’s all good. I like topping mine with thin strips of ginger and some spring onions for that fresh, zingy bite. Nothing hits the spot like a bowl of hot, steamy congee on a chilly, rainy day. Wouldn't you agree? 

Accompaniments for Chinese Rice Congee

There are endless options for congee accompaniments, focusing on a balance of salt, spice, and a hint of sourness. The photo above features a classic combination - crispy fried anchovies, salted duck egg, garlic-stirred spinach, and sliced black fungus. Another option could be fried salted fish, garlic-stirred beans, and spicy anchovies.

Spicy Zesty Salted Fish
Ingredients
Salted fish
2 red chilies (sliced)
4 shallots (sliced)
Lime juice (to taste)

Method
Fry salted fish until crispy.
Top with sliced red chilies, shallots, and a generous squeeze of lime juice.

Spicy Anchovies with Black Beans
Ingredients
2 tbsp anchovies (soaked and rinsed)
2 tbsp black beans (rinsed)
2 tbsp oil
6 shallots (sliced)
2 red chilies (sliced)
1 tbsp thick soy sauce
1 tsp lime juice
½ cup water
Salt (if needed)

Method
Heat oil and fry anchovies until crispy.
Remove and set aside.
In the same oil, fry sliced shallots and chilies until fragrant.

Add black beans, soy sauce, water, and lime juice.
Stir and simmer to soften the beans.
Add the fried anchovies back in, adjust seasoning, and serve.

Sambal Tumbuk Ikan Bilis (Pounded Anchovy Sambal)

Ingredients
½ cup anchovies (soaked, rinsed, bones removed)
3 shallots
1 red chili
Pound these ingredients together

Other Ingredients
2 tbsp oil
Lime juice (to taste)
Salt (to taste)

Method
Heat oil in a pan and add the pounded mixture.
Stir and cook over low heat for 3-4 minutes.
Add lime juice and salt.
Stir well and dish out.