Shrimp and rice
A light, fresh, and fast one-pot shrimp and rice cooked in the rice cooker.
Ingredients
| 225 g | shrimp, peeled and deveined (tail on or off; frozen is fine, thaw first) | |
| 1 cup | 240 ml | white rice (long grain or jasmine) |
| 1 cup | 240 ml | chicken broth or water (broth adds more flavor; use broth) |
| 2 clove | garlic, minced (or a sprinkle of garlic powder) | |
| a sprinkle | salt and pepper |
Instructions
Prep time: 5 minutes Cook time: 15 to 20 minutes (depending on your rice cooker) Rest time: 10 minutes
The five or less things: Half a pound / 225 grams of shrimp. Peeled and deveined. Tail on or off. Tail on looks fancier. Tail off is easier to eat. Your choice. Frozen is fine. Thaw first. One cup / 2.5 dl of white rice. Long grain or jasmine. Your choice. One cup / 2.5 dl of chicken broth or water. Broth adds more flavor. Use broth. Two cloves of garlic. Minced. Or a sprinkle of garlic powder. Fresh garlic is stronger. Garlic powder is easier. A sprinkle of salt and pepper.
Directions
- Rinse and clean the rice in the inner pot. Repeat until the water runs mostly clear.
- If using frozen shrimp, run them under cold water for 2 minutes to thaw. Pat them dry with a paper towel. Dry shrimp get better texture. Wet shrimp release too much water.
- Put the rice, broth, garlic, salt, and pepper into the inner pot. Give it one stir. Just enough to combine. The garlic will infuse the rice as it cooks.
- Close the lid. Press the cook button. Walk away. The rice will cook first. The shrimp go in later.
- When the rice cooker beeps, open the lid. The rice should be almost done. There may be a little moisture left. That is fine.
- Add the shrimp on top of the rice. Do not stir them in. Just lay them on top. Close the lid. Let it sit for 5 to 7 minutes. The residual heat will cook the shrimp through.
- Open the lid. The shrimp should be pink and curled into a loose C shape. Fluff the rice with a fork. Gently mix the shrimp into the rice.
- Serve hot. Squeeze a little lemon juice over the top if you have it. The lemon brightens the flavor.
Note: This is light, fresh, and fast. Shrimp cook quickly. They do not need much time. The residual heat does the job. Add frozen peas for color. Add a splash of soy sauce for depth. Add a sprinkle of parsley for freshness. Store leftovers in the fridge for up to two days. Reheat gently. The shrimp will get a little rubbery if you overheat them. Make it when you want something light.