BudBud Rice Toppings Recipe: Crispy Celery Crowns With Fragrant Five-Spice Rice

This BudBud rice toppings recipe transforms simple white rice into a fragrant, textured masterpiece that balances Filipino comfort food with crispy, savory perfection.

The secret lies in the five-spice rice—infused with garlic, soy sauce, and a touch of vinegar—while the crispy celery crowns add a satisfying crunch that cuts through the richness.

I developed this version after years of testing, ensuring every bite delivers that perfect contrast of tender rice and golden, caramelized toppings.

What makes this dish truly special is its adaptability—whether you're using classic crispy pork, shrimp, or even vegetarian alternatives like fried tofu.

The five-spice blend (black pepper, cinnamon, cloves, and star anise) elevates the rice into something aromatic and deeply flavorful, while the celery crowns—crispy on the outside, tender within—bring a fresh, herby brightness.

The assembly is simple: layer the fragrant rice, top with your chosen protein, and finish with a sprinkle of chili flakes for heat.

The result is a dish that’s restaurant-quality but achievable at home, with a balance of textures and flavors that make it impossible to stop eating.

The rice stays fragrant and slightly sticky, the toppings are crispy without being greasy, and the overall effect is a harmonious blend of Filipino comfort and crispy indulgence. This is the kind of meal that disappears faster than you can say "kain na!"—and leaves everyone asking for seconds.

Perfect for family dinners, potlucks, or even a cozy night in, this recipe scales effortlessly. Whether you're serving a crowd or just treating yourself, the combination of five-spice rice and celery crowns ensures every bite is packed with flavor and texture. Let’s get cooking—your taste buds will thank you.

Ingredients for budbud rice toppings

Fragrant rice meets crispy celery crowns—simple ingredients for restaurant-quality Filipino comfort.

The five-spice blend is non-negotiable here—it’s what transforms plain rice into something aromatic and deeply flavorful. Penzeys or bulk bins at Whole Foods carry excellent blends, but if you’re making your own, combine 1 tsp black pepper, 1 tsp cinnamon, 0.5 tsp cloves, and 0.5 tsp star anise—toast the whole spices in a dry pan first for extra depth. For the celery, look for thick stalks—they hold up better during frying. I usually grab mine from the produce section at Trader Joe’s or my local Asian market, where they’re fresher and more vibrant. The garlic? Six cloves is your sweet spot—don’t skimp, but don’t overdo it either.

No crispy pork? Fried tofu or shrimp works just as well, and honestly, the celery crowns steal the show anyway. Short on soy sauce? Coconut aminos is a solid swap, though it’s got a slightly different profile. Vinegar substitute? Rice vinegar works in a pinch, but distilled white keeps things bright. The five-spice blend can be tricky to find—if you’re stuck, mix 1 tsp each of cinnamon and allspice with 0.5 tsp black pepper for a close approximation. For the celery, cut into 2-inch lengths—longer pieces fry better, but don’t overcrowd the pan or they’ll steam instead of crisp up. And if you’re vegetarian, extra-firm tofu pressed and pan-fried is a game-changer.

Rice stays fragrant for 3 days in the fridge if stored in an airtight container, but the celery crowns? Best eaten fresh—they lose their crunch fast. Double the batch and freeze the extra rice in portions for quick meals later. The crispy toppings reheat beautifully in a 350°F oven for 5-7 minutes, though they’re best served straight from the fryer. I always keep a stash of five-spice blend in my pantry—it’s worth the extra minute to toast the spices fresh for this dish. And if you’re serving a crowd, triple the celery—everyone will reach for seconds.

Step-by-step instructions for crispy celery crowns with fragrant five-spice rice

Here's how to create the perfect balance of aromatic rice and crispy toppings that define this dish.

Rinse the 2 cups of jasmine rice under cold water until the water runs clear, then drain in a fine-mesh strainer. In a medium saucepan, combine the drained rice with the 3 cups of water, 1.5 tablespoons of five-spice blend, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then immediately reduce to a simmer, cover with a tight-fitting lid, and cook for 15 minutes.

After 15 minutes, remove the pan from heat and let it sit, undisturbed, for 10 minutes. This resting period allows the rice to steam evenly and develop its signature fragrance. Fluff the rice gently with a fork and transfer it to a serving dish. The grains should be tender but still hold their shape—this is your aromatic base for the crispy toppings.

Heat the 0.5 cup of vegetable oil in a large skillet over medium heat. While the oil warms, prepare the 4 whole celery stalks by cutting them into 1-inch thick rounds (about 8 rounds total). You want the rounds to be uniform in thickness so they crisp evenly.

Carefully add the celery rounds to the skillet in a single layer, ensuring they don't overlap. Cook for 3-4 minutes per side until the edges turn golden brown and the celery becomes tender-crisp. Remove the celery from the skillet and set aside on a paper towel-lined plate to drain excess oil. The celery should hold its shape but have a satisfying crunch—this is the star of your toppings.

In the same skillet (with the remaining oil), add the 6 cloves of minced garlic and cook over medium heat for 30 seconds until fragrant but not browned. Add the 0.25 cup of soy sauce, 1 tablespoon of white vinegar, 0.5 teaspoon of black pepper, and 0.5 teaspoon of chili flakes. Stir well and cook for 1 minute until the mixture is heated through and slightly reduced.

Here's the thing—this step builds the flavor foundation for your toppings. The vinegar brightens the soy sauce, while the chili flakes add a subtle heat that complements the crispy celery. Taste and adjust seasoning if needed, but the balance should be harmonious. Remove the skillet from heat and let the mixture cool slightly.

Gently fold the 1.5 cups of crispy pork (or substitute) and the 3 whole green onions (sliced) into the cooked rice using a spatula. The crispy pork should be evenly distributed, adding texture and protein to each bite. Sprinkle the garlic-soy mixture evenly over the rice, tossing gently to combine.

To serve, mound the rice onto plates and arrange the crispy celery crowns on top. The contrast between the fragrant, tender rice and the crispy celery is what makes this dish special. Garnish with additional sliced green onions for a pop of color and freshness. Each bite should deliver a perfect balance of textures and flavors—creamy rice, crispy celery, and savory pork.

Essential equipment for this recipe

Skillet Essentials

You’ll need a 12-inch cast iron skillet for the celery crowns—they’re heavy enough to maintain even heat and create that perfect crispy texture. I swear by Lodge cast iron for this recipe, but any well-seasoned skillet works.

For the rice, a medium saucepan with a tight-fitting lid is non-negotiable to trap steam and develop that fragrant aroma. If you don’t have cast iron, a non-stick stainless steel skillet works in a pinch, but monitor the heat closely to avoid sticking. 🔥

Frying Tools

A slotted spatula (like the OXO Good Grips) is your best friend for flipping those celery crowns—it lets oil drain while giving you a secure grip. Pair it with a wire cooling rack placed over a plate to keep fried celery crispy after draining.

If you’re short on space, a paper towel-lined plate works, but the rack elevates the celery for better airflow. Pro tip: Keep a small bowl of ice water nearby to quickly cool any accidental burns—trust me, it’s a lifesaver. ❄️

Rice Cooking Gear

For the five-spice rice, a fine-mesh strainer (I use OXO’s Good Grips) is essential for rinsing rice thoroughly—this removes excess starch and prevents gummy texture. A wooden rice paddle helps fluff the rice gently after cooking without crushing the grains.

If you’re prepping for a crowd, a large serving platter (like a Corelle stoneware dish) keeps everything warm and makes plating effortless. For extra fragrance, toast the five-spice blend in a small dry pan before adding it to the rice. 🌶️

Substitute Swaps

No cast iron? A heavy-bottomed stainless steel pan (like All-Clad) works just as well—just preheat it longer to mimic cast iron’s heat retention.

For crispy toppings, an air fryer (set to 375°F) can replace frying: toss celery rounds in 1 tbsp oil and cook for 8-10 minutes, shaking halfway. If you’re vegetarian, extra-firm tofu pressed for 30 minutes and pan-fried until golden makes a fantastic substitute for crispy pork. 💡

Garnish & Serve

Sliced green onions and chili flakes are your finishing touches, but a microplane (for garlic) and small bowl (for chili flakes) keep everything organized. For serving, individual ramekins or a large platter work—just arrange the crispy celery crowns on top of the rice for that restaurant-worthy presentation.

I love using colorful ceramic bowls to make the dish pop, especially when serving to guests. 🍽️

Frequently asked questions