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A Perfect Pantry

Prawn, Chorizo & Kale Rice Cooker Risott

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    • images/stories/recipes/Prawn Stirfry 2.jpg


    • 2 cups Arborio Rice (rinsed)
    • 4 cups vegetable stock (you can use whichever stock you prefer)
    • 1 chorizo thinly sliced
    • ½ teaspoon paprika
    • 1 teaspoon garlic granules
    • 4 cubes frozen kale (or 1 cup fresh)
    • 300g raw peeled prawns
    • 1 tablespoon olive oil


    1. Now the easy part, add all the ingredients except the Prawns and Stock, only add 2 cups of Stock for now into the Rice Master’s bowl and combine. Secure the lid closed and press Cook.
    2. At around 12-15 minutes carefully open the Rice Master (do not turn it off) and using wooden spoon or silicone spatula give it a mix. This is where you add another cup of Stock while it continues to cook. The remaining cup of stock is to add if you’d like the consistency a little more ‘wet’ and close the lid again.
    3. Around 20 minutes, carefully open the lid and add in the prawns, giving everything a quick stir and close the lid for the final time.  Once the Rice Master pops to ‘Keep Warm’ open it and serve.


    Do not allow to ‘keep warm’ as the prawns will turn to mush.

    If the prawns are not completely cooked you can either press cook again for a bit, but keep an eye on it, or you can leave it on keep warm for about 5 to 10 minutes till cooked.

    Served beautifully with some fresh Coriander, or Cherry tomatoes or spring onions.



    b2ap3_thumbnail_Jeanine-Vidot.jpg Recipes created and shared by Jeanine Vidot.

    Hi there, my name is Jeanine......"hello Jeanine" and I am......, I am a mother, wife, sister, aunt, daughter, friend and to some an enemy (don't worry we all have them) I'm also me. I'm Australian born to Seychellois parents and married to a gorgeous bit of eye candy from Seychelles, he does have a name, Therance and we have two cheeky little girls, our A to Z, Ashley and Zahra. Everyday Mum is my personal blog on many things encountered in my everyday life as a mum and as a plain human being.

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    This recipe was developed using a Kambrook Appliance.


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