Fill the kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, pop in the heat and return to the boil. Turn the heat down very low and gently simmer for 25 mins till all the water is absorbed. Take the rice off the heat and leave to steam in the pan, lid on, for 5 mins to finish cooking. It will stay warm in the pan.

Meanwhile, strip the kale leaves off their stalks. Roughly shred the leaves. Peel the red onion and thinly slice it. Peel and finely chop the garlic. Thinly slice the chilli (you can halve it and scrape out the seeds and membrane for less heat). Slide all the chopped veg into a mixing bowl.

Zest the lime into the bowl and squeeze in the juice from 1 half. Add 1 tsp olive oil and a pinch of salt and pepper. Use your hands to give everything a good scrunch, then set aside.

Pick the mint leaves and shred them. Peel the carrot and use the vegetable peeler to shave it into ribbons, turning as you go till you get down to the core. When you get to it, finely slice the core.

Scoop the cooked rice into the mixing bowl with the veg and dressing. Add the carrot, mint leaves and white crab meat. Add 1 tsp olive oil and the juice from the remaining lime half. Season with a little salt and pepper. Toss to mix.

Divide the crab and rice salad between a couple of plates and serve straight away.