Rice Congee

My daughter and I love this simple rainy day comfort food...rice congee accompanied with fermented black bean with anchovies, kimchi and salted egg. Well, she likes hers plain, I simply LOVE with my sides.

For the congee
¾ cup long grain rice
9 cups water
1 teaspoon salt


Rinse and wash the rice.
Boil the  water and add the rice. Add 1 teaspoon of oil into the rice and mix evenly. 
Turn the fire to medium heat and keep stirring the rice for 5 minutes.
Turn the fire to the lowest heat, cover the lid and simmer for 45 minutes. The congee may appear thick, so occasionally add some boiled water.

For fermented black bean
4  onions
200g roasted or fried anchovies
100g fermented black bean
1 tbs light soy sauce
2 tbs dark soy sauce
1 tsp oyster sauce

In a pan sautee the onions,  add rest of the ingredients and sautee well. Remove from heat and serve.

Serve congee with some spring onion, julienne ginger and drizzle some sesame oil with sides of your choice.

Enjoy...jue