Fill your kettle and boil it. Rinse the rice under cold water then tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, set on a high heat and return to the boil. Turn the heat down to 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. 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 white pith for less heat). Slide the veg, garlic and chilli.

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 for 1-2 mins, then set aside.

Pick the mint leaves off their stalks and shred them. Peel the carrot and use the vegetable peeler to peel 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 warm crab and rice salad between2 warm plates and serve straight away.