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1 cup Spar Jasmine Rice
1 can Spar 400 ml Coconut Milk
Chopped Lemon Grass
Salt to taste
For the Prawn:
3 Colour Peppers (diced)
1 tablespoon crushed Garlic
1 teaspoon Chili Powder
Crushed Black Pepper to taste
2 tablespoon Butter
In a rice cooker, Add washed rice, 200 ml
coconut milk and 200 ml water with salt to
taste and bring to boil.
When rice comes to boiling point, reduce
heat to simmer and cover the cooker with a
lid. When rice is cooked, add chopped
lemongrass and chives. Set aside.
In a separate pan, add butter, Prawn,
Peppers, Garlic and Spices.
Toss lightly until Prawn turns pink.
Once prawn is cooked through add to rice and
combine well and serve.