The ultimate comfort food. I have been sick all week, and this was the only ting I craved to warm up my tummy. The Cantonese tradition seems to be, to cook until all the rice grains have dissipated. My favorite way to have it is with chunks of fish. The wonderful thing about it is its versatility – you can put anything in it – from pickled vegetables to dried scallops, any sort of specialty meat, mushrooms, or just leave it plain. Great stuff to warm the soul…..