Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain the rice, rinse under cold water and tip into a small pan. Add 300ml boiling water a pinch of salt. Cover. Bring to the boil.

When the water is boiling, turn the heat right down and gently cook for 25 mins till the rice is tender and has absorbed all the water. Take off the heat, leave to steam, lid on, for 5 mins to finish cooking the rice. the rice will keep warm in the pan.

Pull the stems from the centre of each mushroom and finely chop (keep the mushrooms whole). Peel and grate the shallots, ginger and garlic. Pop into a bowl with the chopped mushrooms stems.

Halve the chilli and flick out most of the seeds and white bits (or leave the seeds in for a bit more heat if you like). Add to the bowl. Pick the leaves from the coriander. Set the leaves aside. Finely chop the stalks and add to the bowl.

Finely chop the tomatoes and put them in the bowl. Finely grate the zest from the lime. Add that and squeeze in the juice from half the lime (keep the other half for later).

Tip the crab meat into the bowl. Mix together with a pinch of salt. Taste and add a little more salt if you think it needs it. Beat the egg and stir it through the crab stuffing. This is your Thai crab stuffing.

Lay the portobello mushrooms on a baking tray. Divide the mix and press into each mushroom, right to the edges. Drizzle 2 tsp oil over the mushrooms. Bake for 15 mins till the mushrooms are soft and the stuffing has browned.

Fluff the rice with a fork and serve with the Thai stuffed crab mushrooms, garnished with the remaining coriander leaves and wedges of the remaining lime.