Ingredients
2 tablespoons olive oil
1 leek, finely chopped
3 cloves garlic, crushed
1 ¼ cups arborio rice
2 chicken stock cubes (10g each)
350g raw peeled prawns (about 24)
1 teaspoon finely grated lemon rind
1 ½ tablespoons lemon juice
¾ cup finely grated parmesan (60g)
60g bag baby spinach leaves
Cracked black pepper, to serve
Method
-
Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
-
Stir in leek and garlic. Replace lid. Press cook. Cook, stirring halfway, for 5 minutes, or until soft. Un-cover. Stir in rice.
-
Dissolve stock cubes in 3 1/3 cups boiling water in a large heatproof jug. Add to rice mixture. Stir until combined. Replace lid. Cook, stirring occasionally, for about 15 minutes, or until rice is still slightly firm in the centre.
-
Stir in prawns. Cook, covered, for a further 5 minutes, or until rice is tender and most of the liquid has been absorbed. Turn cooker off at power point.
-
Stir in rind, juice, parmesan and spinach. Cover. Stand for 5 minutes.
-
Serve in bowls garnished with cracked black pepper.
TIP! We used a rice cooker with a removeable lid, rather than a rice cooker with an attached lid, however either styles can be used. Replace prawns with smoked salmon or flaked hot smoked trout.
