Rinse the rice and drain 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 color 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.
Sprinkle dried parsley and serve.
Top the shrimp pilaf with bechamel sauce and cheese to turn it into a rice gratin. ♪
I changed the amount of water. If you like soft and tender rice, use 400 ml. If you like firm rice use 360 ml.
Story Behind this Recipe
I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical.
Use 1 stock cube for every 2 rice cooker cups of rice. If you stir fry the rice until it's translucent, the grains will stay separate when cooked. You can use fresh shrimp instead of frozen. I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt.