Are you looking for recipe inspiration? Rice Cooker Shrimp Pilaf special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Rice Cooker Shrimp Pilaf What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Rice Cooker Shrimp Pilaf, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Rice Cooker Shrimp Pilaf delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Rice Cooker Shrimp Pilaf is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Rice Cooker Shrimp Pilaf yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Rice Cooker Shrimp Pilaf using 11 ingredient type and 8 manufacturing steps. Here's how to make the dish.

I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical. Use 1 stock cube for every 2 rice cooker cups of rice. If you stir fry the rice until it's translucent, the grains will stay separate when cooked. You can use fresh shrimp instead of frozen. I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt. Recipe by Okojo1027

Ingredients and spices that need to be prepared to make Rice Cooker Shrimp Pilaf:

1. 360 ml Uncooked white rice
2. 150 to 200 grams Frozen peeled shrimp
3. 1/2 Onion
4. 30 grams Carrot
5. 30 grams Frozen corn (or canned corn)
6. 2 tbsp Butter (or margarine)
7. 1 Soup stock cube
8. 360 ml Water
9. 2/3 tsp Salt
10. 1 Salt and pepper
11. 1 Fresh parsley

Steps to make a 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.