Prep: 10min › Cook: 30min › Ready in: 40min
- Remove all the meat from the crab, keeping the claw meat separate.
- Cook the rice in a pan with the milk and water until tender.
- Liquidise this with the brown body meat from the crab.
- Add the white meat and cream and reheat.
- Add salt and pepper to taste.
- If the partan bree is too thick, you can add some more milk if required.
- Serve garnished with fresh, green, finely chopped chives.