Cornish Crab Soup

1 large cooked crab
3½ oz long grain rice
1¾ pts organic milk
1 oz butter
salt and black pepper
finely grated nutmeg
1¾ pints chicken stock
1 tsp anchovy essence
¼ pt single cream (optional)

Procedure:
Place the rice milk and butter in a pan with salt , pepper and nutmeg to taste. Bring to the boil then simmer until the rice is tender. Add the brown crabmeat, setting aside the white meat from the claws. Rub the soup mixture through a sieve or blend in a liquidizer. Return to the pan and add the chicken stock , anchovy essence and white crabmeat. When ready to serve adjust the seasoning and stir in the cream if using. Heat the soup through without boiling.