Traditional Scottish Partan Bree

Boil long-grain rice in fish stock or water until very soft.

Blend the rice and its cooking liquid in a blender until smooth (this creates a creamy, thickened base without flour).

Add the fresh white and brown meat from a large boiled crab (the 'partan').

Stir in milk and a dash of double cream to achieve a rich consistency.

Season with salt, white pepper, and a tiny pinch of nutmeg.

Heat gently until hot – do not let it boil after the cream is added.

Garnish with finely chopped parsley.