The art of Cantonese Porridge

Just watched a Hongkong programme on making cantonese porridge. The programme made cooking porridge seem like such an art, and each step seemed so terribly tedious. Some stuff I learnt:

1) There must be 1 part old rice and 2 parts new rice. 2) The host mentioned using whole fish and fish stomach as the stock base instead of pork bones 3) Century egg must be added to the raw rice and mashed up before it is put on the stove because the century egg will help to 'open' up the grains

I dont think our cantonese porridge in Singapore is cooked like the above method. It is simply too time consuming and probably make a loss! haha