Curry Wild Rice Porridge with Shrimp
Breakfasts • Indian
Description
Wild rice is a favorite among nutritionists. It affects the human body like a scrub brush on dishes. Additionally, this rice has a unique texture and a cooked appearance reminiscent of the quartz flower of edelweiss. The liquid tends to evaporate, and its distribution depends on the pot and the specific temperature settings of your stove, so keep an eye on the liquids and add water or coconut milk if they evaporate unexpectedly. Instead of water for cooking the rice, you can use vegetable or chicken broth.
Ingredients
- Wild rice 10 oz
- King Prawns 10 oz
- Red Curry Powder 1 tablespoon
- Coconut Milk 15 fl oz
- Garlic 4 cloves
- Spanish onions 1 head
- Mild Chili Spice 2 pieces
- Soy Sauce 2 spoons
- Olive Oil 2 spoons
- Lemon 1 piece
- Cilantro 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Pour wild rice with salted water until it is three to four fingers deep and simmer on low heat for forty minutes. If the water manages to evaporate completely during this time, add more.
Step 2
In a deep skillet, heat olive oil (or another vegetable oil) and sauté the finely chopped onion. Once the onion becomes soft, add the garlic and cook for another half minute, then stir in the curry powder and continue to sauté the vegetables and spices for an additional two to three minutes.
Step 3
Drain the water from the pot with wild rice and transfer the rice to a saucepan. Pour in a can of coconut milk and soy sauce, mix thoroughly, and simmer on low heat with the lid on for another five to seven minutes.
Step 4
Then add the shrimp—either peeled or with shells. Peeled shrimp complement the porridge better since they can be eaten without any additional rituals, while unpeeled shrimp provide more shrimp flavor due to the chitinous shell, so it's up to you to decide.
Step 5
Add lemon juice, thinly sliced chili pepper, and roughly chopped cilantro to the shrimp, mix well, and cook on low heat for another three to four minutes.
Step 6
The rice will be firm and slightly chewy regardless, so you can cook it for an hour or even longer, but you should avoid overcooking the shrimp. While the firmness of the rice is a compliment, rubbery shrimp is a disaster.
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