360 ml Uncooked white rice
150 to 200 grams Frozen peeled shrimp
30 grams Carrot
30 grams Frozen corn (or canned corn)
2 tbsp butter (or margarine)
1 Soup stock cube
360 ml Water
2/3 tsp Salt
1 Salt and pepper
1 Fresh parsley
Rinse the rice and drain it in a sieve for at least 30 minutes. Defrost the shrimp and drain. Chop the onion and carrot finely.
Heat a pan and melt butter. Stir fry the onion, carrot, shrimp and corn. Season lightly with salt and pepper.
When the colour of the onion changes, add the rice and stir fry until translucent.
Put the stir-fried mixture from Step 3 into a rice cooker. Add water and the stock cube, broken up. Then just switch the cooker on and cook the rice.
After cooking the pilaf, Sprinkle dried parsley and serve.
Top the shrimp pilaf with bechamel sauce and cheese to turn it into a rice gratin.
Note: If you like soft and tender rice, use 400 ml. If you like firm rice use 360 ml.