To a fine mesh strainer, add a cup of jasmine rice and rinse under a tap of running water for 30 seconds or so just to remove any impurities. No need to wait until the water is completely clear because you want some starch to thicken the rice porridge.

To your rice cooker, add the washed rice, 3 cups of water, lemongrass, ginger, and fish sauce, stir well, put the lid on, and turn on the rice cooker — or set to ‘rice porridge’ if you have a sophisticated rice cooker. If the rice cooker starts to bubble so vigorously, the lid jumps up and down and liquid splutters out of the hole (this doesn’t happen with all rice cookers), loosely lay a cotton tea towel on top of the lid.

When the rice cooker turns off, leave it to continue steaming for a few minutes, remove the lid, and stir the rice porridge. If you don’t have a rice porridge texture and what’s in the rice cooker is more like wet steamed rice, add another cup of water or more as needed; every rice cooker is different. Stir, close the lid, and allow it to cook for a few more minutes.

To the rice cooker, add almost all the crab meat, including brine, and almost all the corn kernels, saving the equivalent of a tablespoon of each of the crab meat and corn kernels per bowl for garnishing. Stir in thoroughly,

add another cup of water if needed, stir, close the lid, and allow it to cook for a few more minutes.

When the congee texture is to your liking and you’re ready to serve, ladle the rice porridge into bowls, drizzle with sesame oil and/or chilli oil, sprinkle with crunchy fried shallots, and garnish with spring onion slices and fresh coriander sprigs. Serve immediately with more dishes of condiments and fresh herbs so guests can customise their congee.