Mud Crab Congee

This dish is a textural treat. It differs from the traditional Chinese congee in the use of a Japanese crushed glutinous (or sticky) rice called ‘domyojiko’, which gives a denser, stickier consistency than regular long-grain rice. The rice is then topped with a light, slightly thickened broth containing the sweet juicy crabmeat, creating a wonderful combination of textures.