INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.
- 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.
Tips;
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.
Recipes created and shared by Jeanine Vidot.
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