Wild Rice Curry Porridge with Prawns
6 servings
50 minutes
Rich rice porridge with king prawns. You can steam the porridge: the wild rice will still have a slightly tough texture and original appearance, when cooked it resembles an edelweiss flower. But you have to be careful with the prawns - they don't like long cooking. And watch the liquid - it tends to boil away, so keep some water, broth or coconut milk on hand in case they suddenly evaporate.
1
Soak wild rice in salted water to a depth of three to four fingers and cook on low heat for forty minutes. If the water evaporates completely during this time, add more.
- Wild rice: 300 g
- Salt: to taste
2
In a deep skillet, sauté finely chopped onion in olive (or other vegetable) oil. When the onion becomes soft, add garlic, sauté for another half minute, then add curry powder, mix, and sauté the vegetables and spices for another two to three minutes.
- Olive oil: 2 tablespoons
- Red onion: 1 head
- Garlic: 4 cloves
- Red curry powder: 1 tablespoon
3
Drain the water from the pot with wild rice, pour the rice into a saucepan, add a can of coconut milk and soy sauce, mix well, and simmer on low heat with the lid for another five to seven minutes.
- Wild rice: 300 g
- Coconut milk: 400 ml
- Soy sauce: 2 tablespoons
4
After that, add the shrimp—peeled or in shell; peeled ones complement the porridge genre better as eating them doesn't require additional rituals, while unpeeled ones have more shrimp flavor due to the chitin shell, so decide for yourself.
- King Prawns: 300 g
5
Add lemon juice, thinly sliced chili pepper, and coarsely chopped cilantro to the shrimp, mix, and cook on low heat for another three to four minutes.
- Lemon: 1 piece
- Chili pepper: 2 pieces
- Coriander: 30 g
6
Rice will be firm and chewy in any case, so it can be cooked for an hour or more, but shrimp should not be overcooked. If the firmness of rice is a compliment, rubbery shrimp is a disaster.