- 2
Ingredients
- 1 cup Jasmine or other long-grain rice
- 1 cup low sodium chicken broth
- 1 bottle (8 oz) clam juice, or 1 cup water
- 2 tbsp. unsalted butter
- 1 tbsp. dried minced onion
- zest of 1 lemon
- 2 tbsp. lemon juice
- 1 generous pinch of saffron
- 5-6 drops tabasco sauce
- 8 oz. large shrimp, peeled, de-veined, tails left on
- dried minced chives for garnish
Preparation
Step 1
Place all ingredients, except shrimp and chives, in the inner pot and place in the rice cooker. Press the “STEAM/COOK” button. After liquid begins to boil, cook the rice for 10 minutes. Carefully open the rice cooker, keeping hands and face away to avoid steam burns and add shrimp on top of rice. Cover and continue to cook until the rice cooker switches to warm mode. Serve immediately and garnish with chives. Do not allow to stand after rice cooker switches to warm mode because shrimp will be overcooked. Serves 2-3.
Jasmine or other long-grain rice low sodium chicken broth clam juice, or 1 cup water unsalted butter
dried minced onion zest of 1 lemon lemon juice generous pinch of saffron Tabasco sauce, or to taste kosher salt and freshly ground black pepper to taste
large shrimp, peeled, de-veined, tails left on fresh or dried minced chives for garnish