[Sca-cooks] Mastajhi Soup

[Craig Jones.]

>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.

Ah, Ok.  I'm not a big rice eater (apart from Risottos and the Steamed
Jasmine Rice I eat with Thai food)

>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.

Thanks Kiri.  I'd probably go with any sweet tasting crab with a top
carapace you can stuff (spanner crabs and balmain bugs are out
then...)

Cheers,

Drake.