1
Ginger sliced. Crab washed, with gills and stomach removed, then cut into chunks. Set aside.
2
Rice washed and soaked in water for ½ hours. Drained, and add 1 tsp of cooking oil. Mix well and set aside.
3
In a pot, bring Swanson Japanese Seafood Broth and 1 to 1.5L water to boil. Add rice and cook over medium to high heat for 10 to 15 mins without lid, then reduce heat to medium and cook for a further 10 to 15 mins. Stir occasionally to prevent sticking to the pot.
4
Add ginger slices and crab, gently boil for 10 more mins. Turn off the stove, add lid and simmer for another 10 mins. Season with white pepper and salt, sprinkle with scallions and serve.
