Imperial (Black) Rice with Royal Shrimp

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Although this dish may not seem very appetizing in appearance to some, it is absolutely exquisite in taste. So, overcome your stereotypes and go for it — it's worth it! If you still want some aesthetic pleasure, you can sauté the shrimp separately in olive oil and add them on top of the cooked rice when serving: their beautiful pink-golden color will contrast beautifully with the black of the imperial rice.

Ingredients

King Prawns - 17.6 oz
Black rice (imperial) - 8.8 oz
Lemon - 2 pieces
Curry - 1 tablespoon
Coconut Milk - 13 fl oz
Spanish onions - 1 head
Garlic - 3 cloves
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Start cooking the rice: cover it with water about 3 cm above the rice and place it on high heat. When the water boils, reduce the heat and partially cover with a lid.

Step 2

While the rice is cooking, prepare the other ingredients: wash and clean the shrimp, drain them in a colander, finely chop the onion, peel the garlic, open the can of coconut milk, and squeeze the juice of the two lemons into a separate container.

Step 3

Heat a deep skillet with a thick bottom, sauté the onion in olive oil over medium heat (until golden), add the garlic and curry, and sauté everything for another couple of minutes, stirring thoroughly.

Step 4

If the rice is not yet cooked, set the skillet aside off the heat and wait.

Step 5

When the rice is ready, drain all the water (you can use a colander), and transfer it to the skillet, pour in the coconut milk, and place it over medium heat. Simmer for about 7–10 minutes, stirring thoroughly (until almost all the water evaporates).