Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,746Members
30Seconds to join
Ad

Chinese Rice Porridge with Side Dishes

Chinese Rice Porridge with Side Dishes

Traditionally, where ever rice is the staple, rice congee is the Chinese baby's first solid food. It is also fodder for the convalescing when bland food is called for. But it is best enjoyed as a foil for savoury side dishes, most commonly for breakfast.

Serves 3–4

Ingredients

1 cup rice (long, medium or short grain)
6 cups water

Side Dishes:
There is no fixed list of side dishes, but in Taiwan, most accompaniments are pre-prepared, preserved dishes, many quite salty. These can be found at your Chinese grocery store. A typical range of side dishes is pictured in the photo: from the left, clockwise: Chinese sausage, fermented tofu in chilli, dried Oriental radish (daikon), bamboo shoots in chilli oil, stewed peanuts, pickled young ginger, pickled celtuce stem, and in the centre, salty duck eggs. Try also Anchovies with Peanuts and Pickled Cucumber Salad.

Method

Wash rice until water is reasonable clear, drain
Boil water, add rice
Stir as you bring the rice to the boil again
Simmer on a very low heat for 20 minutes, (do not cover). The last 5 minutes may need an occasional stir to prevent sticking
Turn heat off. Stir to equalize heat
Put lid on pot and let rest for 10 minutes
Serve with accompaniments
Notes: It is not uncommon for the Taiwanese to add a few pieces of sweet potato when cooking the rice.

You can mix pickings from the side dishes into your rice, or place them on top. Don't be afraid to lift the bowl to your mouth to slurp the porridge – many people eat it with chopsticks only.

Other possible side dishes include: any pickled vegetable, stewed wheat gluten, small fried fish with peanuts, canned eel, dried pork floss, fried egg, or any stir fried vegetable.

I cook the rice for a short time so the structure of the rice grain remains intact. Simply add more water and cook longer if you prefer a softer more watery congee. With leftovers, you will absolutely need to add a considerable amount of water when reheating the rice.


Complementary Wines: Chardonnay, Edelweiss, Pinot Noir, Pinotage, Roussanne

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Eating China.

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!


Folie À Deux

Chardonnay 2011,
Russian River, Calif...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,746 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award