Rice Cooker Shrimp Pilaf Recipe

Name: Rice Cooker Shrimp Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 360 ml Uncooked white rice; 150 to 200 grams Frozen peeled shrimp; 1/2 Onion; 30 grams Carrot; 30 grams Frozen corn (or canned corn); 2 tbsp Butter (or margarine); 1 Soup stock cube; 360 ml Water; 2/3 tsp Salt; 1 Salt and pepper; 1 Fresh parsley

Servings: persons

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

1
Rinse the rice and drain in a sieve for at least 30 minutes.
2
Defrost the shrimp and drain.
3
Chop the onion and carrot finely.
4
Heat a pan and melt butter.
5
Stir fry the onion, carrot, shrimp and corn.
6
Season lightly with salt and pepper.
7
When the color of the onion changes, add the rice and stir fry until translucent.
8
Put the stir fried mixture from Step 3 into a rice cooker.
9
Add water and the stock cube, broken up.
10
Then just switch the cooker on and cook the rice.
11
Done.
12
Sprinkle dried parsley and serve.
13
Top the shrimp pilaf with bechamel sauce and cheese to turn it into a rice gratin.
14
I changed the amount of water.
15
If you like soft and tender rice, use 400 ml.
16
If you like firm rice use 360 ml.

4119

kcal

Calories

Fat

Carbs

908

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 360 ml Uncooked white rice, 150 to 200 grams Frozen peeled shrimp, 1/2 Onion, 30 grams Carrot, and more.

Yes, Rice Cooker Shrimp Pilaf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Cooker Shrimp Pilaf

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