This is a plain congee, made with just rice & water in my rice cooker. It is super simple to make since all I need to do is wash some rice, and then put the rice in my rice cooker, fill the rice cooker up to the line which corresponds to congee (on my machine, it is the measuring line with the highest waterline per rice measurement), press start, and wait for the rice cooker to finish. 1 scoop of the rice cooker measuring cup makes enough for 2 people.
The salt is in the toppings, and sprinkled on top. In this bowl I used these seasonings: red chili oil, sesame oil, and a very generous sprinkle of Sichuan ground peppercorns mixed with salt. I put theses topping (starting at the top and going clockwise): ya cai (pickled mustard stems), pork floss, pickled spicy bambo shoots, and Sichuanese ya cai (pickled mustard leaves). It would have been nice to have roasted salted peanuts (my favorite topping), but I didn't have any.
Pork floss. Usually I try to choose ingredients without MSG, however this package does have MSG:
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