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Rice Cooker Shrimp Pilaf

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We hope you got benefit from reading it, now let’s go back to rice cooker shrimp pilaf recipe. To cook rice cooker shrimp pilaf you need 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Rice Cooker Shrimp Pilaf:
  1. Prepare 360 ml Uncooked white rice
  2. Take 150 to 200 grams Frozen peeled shrimp
  3. Provide 1⁄2 Onion
  4. Take 30 grams Carrot
  5. Get 30 grams Frozen corn (or canned corn)
  6. Prepare 2 tbsp Butter (or margarine)
  7. Prepare 1 Soup stock cube
  8. Prepare 360 ml Water
  9. Take 2⁄3 tsp Salt
  10. Provide 1 Salt and pepper
  11. Take 1 Fresh parsley
Steps to make Rice Cooker Shrimp Pilaf:
  1. Rinse the rice and drain in a sieve for at least 30 minutes. Defrost the shrimp and drain. Chop the onion and carrot finely.
  2. Heat a pan and melt butter. Stir fry the onion, carrot, shrimp and corn. Season lightly with salt and pepper.
  3. When the color of the onion changes, add the rice and stir fry until translucent.
  4. Put the stir fried mixture from Step 3 into a rice cooker. Add water and the stock cube, broken up. Then just switch the cooker on and cook the rice.
  5. Done.
  6. Sprinkle dried parsley and serve.
  7. Top the shrimp pilaf with bechamel sauce and cheese to turn it into a rice gratin. ♪
  8. I changed the amount of water. If you like soft and tender rice, use 400 ml. If you like firm rice use 360 ml.

Best rice for rice pilaf - basmati rice is the best for both flavour and fluffiness. Basmati is a type of long grain rice - the longer the grain, the fluffier the rice. Rice Pilaf Spices - I've used a combination of cinnamon, cardamom and cumin in this Rice Pilaf. It's reminiscent of Middle Eastern flavours but also. Quick-cooking shrimp and tender baby lima beans turn this side dish into a quick main course.

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