Partan bree

1. Remove all the meat from the crab, keeping the claw meat separate.

2. Cook the rice in a pan with the milk and water until tender.

3. Liquidise this with the brown body meat from the crab.

4. Add the white meat and cream and reheat. Add salt and pepper to taste.

5. If the partan bree is too thick, you can add some more milk if required.

6. Serve garnished with fresh, green, finely chopped chive