[Sca-cooks] Mastajhi Soup

[Elaine Koogler]

Actually, I don't think it's all that unusual.  There are a lot of recipes
that call for removing the rice from the heat and allowing it to stand while
it absorbs any remaining water.

Your recipe sounds great.  I'm not sure we can get the kind of crabs you
speak of...mostly we get those lovely blue crab.

Kiri
----- Original Message ----- After adding the rice and chick peas it still
stayed quite soup (even
after 10 minutes boiling) but 3 minutes after taking it off the
hotplate,  most of the water was absorbed once it started cooling
which was unusual.