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.

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Makes

4 Servings

Ingredients

2 cups (*180ml cup) Rice
Vegetable Stock or Seafood Stock *OR Water & 1 Stock Cube
1/2 to 1 Onion *finely chopped
1 tablespoon finely chopped Parsley
200g shelled Raw Prawns *thawed throughly if frozen
Salt & Pepper
1 tablespoon Olive Oil OR Butter
1/2 to 1 cup Peas & Corn *thawed throughly if frozen

Method

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.