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