Imperial (Black) Rice with Royal Shrimp
Risotto • Chinese
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 20 oz
- Black rice (imperial) 10 oz
- Lemon 2 pieces
- Curry 1 tablespoon
- Coconut Milk 15 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).
Step 6
Add the shrimp and lemon juice, mix, and cook until the shrimp turn pink (about 3 minutes). Once ready, turn off the heat and mix everything again.
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