Take a large pan, pour in the water and add the rice. Bring to the boil and then simmer on a low heat for around 1 hour, topping up with water if necessary. Keep simmering until the rice has almost dissolved into the water and become thick. Stir occasionally, do not be too gentle with the mixture as its best to break down the the rice.

While your congee is cooling, halve the baby sweet corn and fry in a pan with oil. Once softened and slightly brown, add the sesame seeds and fry further for a minute or two to release their flavour.

Pour the congee into a bowl, top with the sweet corn and finely chopped spring onion. Finish with a drizzle of dark Soya sauce.