Soupy rice - cooked rice heated in a light broth - is something my mother fed to my brothers and me when we were ill. It's nutritious but has a mild flavour and so is soothing on the stomach. The texture is similar to Chiu Chow congee because the grains stay whole, rather than being cooked so long they incorporate into the broth. This version - with lobster and scallops - is a lot more luxurious, but it's still comfort food.

I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour. Because making the cracklings is time-consuming - the cooked rice needs to be dried in the oven for about two hours - I never make less than 500g (about 18oz) at a time. Store the cracklings in a sealed glass container, where they will stay crisp for a couple of weeks. If the cracklings do get soft, heat them for about five minutes in an oven preheated to 180°C (350°F), then cool. If you are short on time (or can't be bothered), omit the rice cracklings.

If you don't have homemade fish or seafood broth on hand, use four dashi (Japanese soup stock) bags, soaked in one litre of hot water.

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