Shrimp pilaf made in a rice cooker Learn English While Cooking!

 

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Shrimp Pilaf in Rice Cooker

Ingredients (for 2 servings)

    2 cups (300g) Japanese rice

    150g frozen shrimp, thawed and patted dry

    1/2 onion, finely chopped

    1/2 carrot, finely chopped

    1 capsicum, finely chopped

    40g green peas or corn

    2 tablespoons butter

    1 chicken bouillon cube

    360ml water

    1/2 teaspoon salt

Instructions

    Wash the rice and soak it in water for at least 30 minutes. Drain well.

    Finely chop the onion, carrot, and bell pepper.

    Melt the butter in a skillet over medium heat. Add the shrimp and cook until pink and curled, about 2-3 minutes. Remove from the pan and set aside.

    Add the onion, carrot, and bell pepper to the skillet and cook until softened, about 5 minutes.

    Add the rice and cook for 1 minute, stirring constantly.

    Stir in the drained rice, peas or corn, bouillon cube, water, and salt.

    Transfer the mixture to a rice cooker and cook according to the manufacturer's instructions.

    Once the rice is cooked, fluff it with a fork and stir in the cooked shrimp.

    Serve immediately, garnished with fresh parsley if desired.

Tips

    For fluffier rice, rinse it well before cooking.

    Don't overcook the vegetables; they should still have some bite.

    You can substitute chicken or vegetable broth for the water and bouillon cube.

    Shrimp can be replaced with chicken, bacon, or other protein of your choice.

Additional notes

    This recipe is for a standard 2-cup rice cooker. If you are using a larger or smaller rice cooker, adjust the amount of rice and water accordingly.

    The cooking time may vary depending on your rice cooker.

    Be sure to fluff the rice with a fork before serving to help it release steam and prevent it from becoming sticky.

I hope you enjoy this recipe!

First, rinse 2 cups of rice and drain for at least 30 minutes.

Next, chop up half an onion, half a carrot, and one capsicum.

Heat two tablespoons of butter in a frying pan and fry 150 grams of frozen shrimp over medium heat.

In the same frying pan, fry finely chopped onion, carrot, capsicum, and 40 grams of green peas or corn over medium heat.

When the onions become translucent, add the rice while keeping the heat at medium, and cook until the rice becomes translucent.

When the rice becomes translucent, turn off the heat and let it cool.

Add the ingredients fried in the frying pan, 360ml of water, half a teaspoon of salt, and one consomme cube to the rice cooker, stir well, and turn the rice cooker on.

Once cooked, serve on a plate, sprinkle with parsley and it's done.