Rice Porridge with abalone

In parts of Asia, rice porridge is a staple often made to serve at breakfast or to heal what ails you. Known as congee or jook in China and okayu in Japan, it is made by cooking whole, broken, or ground rice grains in a large amount of broth or water to the consistency of porridge. The addition of abalone makes it a special treat. You can use fresh abalone, of course, but frozen, canned, or dried is most often used. If using canned, boil it for a minute or two and then drain to minimize the