Rice Layered With Prawns

"I will be posting rice recipes from the Creative Cooking Library's The Rice Cookbook to pay homage to this humble yet very versatile staple food of many asian countries like the Philippines."
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Mix the first 9 ingredients together in a large bowl. Mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours.
  • Grease the base of a heavy sauce pan and add the prawns, vegetables and any marinade juices. Cover with the drained rice and smooth the
  • surface gently until you have an even layer.
  • Pour the water all over the surface of the rice. Make random holes through the rice with teh handle of a spoon and pour in the saffron
  • milk.
  • Place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. Cover and steam over a low heat for 45-50 minutes, until the rice is cooked. Gently toss the rice, prawns and vegetables together and serve hot.

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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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