Preparation time: 10 minutes
Total cooking time: 30 minutes
Serves 2
Ingredients for 2 people:
2 measures of round grain rice (transparent cup)
8 peeled prawns
Olive oil
1 thin spring onion (Chinese)
100 g diced carrot
25 g green beans, cut into small pieces
40 g diced courgette
40 g Thai aubergine, sliced into thin rounds
25 g diced yellow pepper
A few snow peas
100 ml coconut milk
Salt, pepper
Lime leaves Kefir
Lemongrass
Red Thai chilli
2 measures of fish stock (blue glass)
Preparation
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Peel the prawn tails and set aside.
Pour a dash of olive oil into the rice cooker.
Add the vegetables, coconut milk, lime leaves, a peeled lemongrass stalk and the chopped red chilli pepper.
Season with salt and pepper.
Place the lid and press Cook.
Leave to cook for 7 minutes.
Remove the lid and add the rice, stock and prawns.
Replace the lid and press Cook.
