Coconut rice with prawns in ya rice cooker

By Andy Cooks · 35 min

Ingredients

Instructions

1. Rinse the rice under cold water twice, or until the water runs clear, and drain well. Put the rice into the rice cooker, add the coconut milk, then rinse the empty coconut tin with the water, swirl and pour that into the cooker.
2. Add the allspice berries, a few cracks of white pepper and a pinch of salt to the cooker.
3. Close the lid and switch the cooker on. While the rice cooks, make the prawn marinade and the salsa.
4. For the marinade, put the prawns in a bowl with the olive oil, a pinch of salt, the all bay seasoning and the zest of one lime. Mix well and leave for 10 minutes.
5. For the salsa, halve the tomatoes, remove the cores, cut each half into four lengthwise wedges and dice them. Finely dice the red onion. Finely shred all the coriander leaves and split them in two, keeping half aside for later. Mix everything with the juice of one lime and a pinch of salt.
6. When most of the excess liquid has evaporated from the rice, place the marinated prawns on top of the rice, remove the allspice berries, close the lid and keep cooking until the rice is soft and the prawns are cooked through.
7. Add the reserved coriander and fluff the rice with a paddle.
8. Serve in a bowl with the salsa and a lime wedge.

Summarized from Andy Cooks's video. Watch it for the details.

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