Prawn Takikomi Gohan

Name: Prawn Takikomi Gohan
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Rice; 1/2-1 Onion *finely chopped; 200 g shelled Raw Prawns *thawed throughly if frozen; Vegetable Stock OR Seafood Stock *OR Water & 1 Stock Cube; 1 tablespoon Finely Chopped Parsley; Salt & Pepper; 1 tablespoon Olive Oil OR Butter; 1/2-1 cup Peas & Corn *thawed throughly if frozen

Hiroko Liston @hirokoliston

Melbourne, Australia

My sister first cooked this dish many years ago. It became one of my family’s favourite dinner dishes. I altered her recipe and now I am cooking it for my own family in Australia. This dish is again so easy and delicious and your rice cooker does the job. My children always love it served with their favourite Tofu & Egg Soup.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 servings

2 cups(*180ml cup) Rice
1/2-1Onion *finely chopped
200 gshelled Raw Prawns *thawed throughly if frozen
Vegetable Stock OR Seafood Stock *OR Water & 1 Stock Cube
1 tablespoonFinely Chopped Parsley
Salt & Pepper
1 tablespoonOlive Oil OR Butter
1/2-1 cupPeas & Corn *thawed throughly if frozen

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Steps

40 minutes

1

Prepare the Prawns. If you use Frozen Prawns, thaw them thoroughly.
2

Wash Rice and place it in the rice cooker’s inner pot. Add Stock up to the 2-cups marking.
3

Add Onion, Prawns, Parsley, Olive Oil (OR Butter) and Salt & Pepper. Then press ‘COOK’ button to start cooking.
4

When the rice is cooked sprinkle Peas & Corn over the rice, and let them steamed for 10 minutes, then mix gently. Add extra Salt & Pepper if required.