Quick Prawn Rice

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One of my time saving fun meal is this quick prawn rice. It's the quickest meal you can make for your family in 20 minutes.  This delicious Indian prawn pilau or pilaf recipe is a one-pot meal and a blessing to busy and working moms like me.

Rice Pilaf or Rice Pilau? Often confusing right?
Well, pilaf is often called Pilau and is basically rice flavored with some seasonings and cooked in a broth or stock. A common term used in Middle Eastern and Asian rice dishes. You can also add vegetables or meat to it.  But, this is not the same as Indian Biryani because Biryani is not cooked in a broth. Check my Chicken Biryani recipe and you can see the difference.

About this recipe

Well-made rice is a real treat to eat and kids love rice. Add some meat and veggies, throw in some herbs and it's a healthy and nutritious meal. When I'm busy on a cake order I have to rely on such quick meals and this has served us well for years.
The best part is, using prawns or shrimps. Why? Well, unlike frozen chicken or meat, prawns thaw quickly and I always have frozen prawns in the freezer.

It is always a good idea to soak rice for at least 30 minutes before you cook it. This helps the rice cook into a light and fluffy yet grainy not sticky pilaf.

How much water should you use to cook a pilaf?

This is what can ruin a good rice recipe. Always read the package instructions for the quantity of water needed. It can make a huge difference to the end result of your recipe.
If you using Basmati rice it usually is a good 1 to 1 ½ ratio, so every one cup of rice will use 1 ½ cup water. But, some rice like Japanese sushi rice works best with a 1:1 ratio.
Most manufacturers will usually tell you the best ratio needed for their brand of rice, so read the package instructions.

Ingredients and substitutes

• Prawns - I use frozen prawns - they take just about 10 to 20 minutes to thaw. You can use shrimps just as well.
• Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference. 
• Onion - I love using sweet red onions and shallots in my rice recipes but you can use any you have on hand.
• Whole spices - the whole spices add a warm aroma and flavor and do not make this dish spicy. Do not add too much as it can be overpowering as well.
• Cilantro - I love using fresh cilantro but parsley works just as well.

Step by step instructions (pin)

For the rice

• Wash and soak the rice in cold water for 30 minutes. Then drain and set aside.
• In a heavy bottom saute pan add the oil and whole spices. Saute for 30 seconds to a minute
• Then add and saute the onions until translucent.
• Next, add grated ginger and minced garlic. Saute a minute more.
• Add the rice, saute for 2 to 3 minutes until lightly toasted.
• Now, add the stock or water.
• Season with salt and pepper.
• Let come to a boil.
• As soon as the stock comes to a boil - reduce the heat down to a low simmer and cover the pan with a lid.
• Put the timer on for 15 minutes and let the rice cook on low heat.
• Once the timer goes off - switch the heat off but do not open the lid.
• Let the rice cook in the residue heat for 10 min while you cook the prawns.

Prepare prawns

• Clean the prawn, Pat them dry.
• Marinate prawns with salt, pepper, and paprika. Set aside.
• While the rice is cooking - add 1 tsp of oil to a non-stick pan.
• Add prawns - cooks on med-low for three minutes.
• Set aside

Combine rice and prawns

• After 10 minutes open the rice pot lid.
• Add chopped cilantro and prawns
• Fluff rice with a fork gently combining the herbs and prawns.
• Your rice is ready to serve.

Ten tips to make the perfect rice?

Here's how I make a perfect bowl of rice every single time, no matter what the ingredients.

1. Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
2. Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
3. If you make a pilaf lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
4. Use the right ratio of rice to water.
   In the case of soaked long-grain rice such as this basmati 1 cup rice works best with 1 ½ cup water. If not soaked use 2 cups water for every 1 cup long grain rice (see FAQ below)
   and If you don't know how much water read the package instruction as most rice manufacturers will give you a guide for their product.
5. If you use vegetable in the rice add ¼ cup more water for every 1 cup veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
6. Once the rice is lightly toasted - add the water and bring to a boil.
7. Then cover the pot and reduce the heat to an absolute simmer (low).
8. Cook the rice covered for 20 minutes -
9. After 20 minutes turn the heat off but do not open the pot - leave it for another 15 minutes
10. After 15 minutes - open the pot and fluff the rice with a fork.

Frequently asked questions

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