Steamed Shrimp and Jasmine Rice
|Medium shrimp||1 Pound|
|Thai jasmine rice||1 1⁄3 Cup (21.33 tbs)|
|Water||2 2⁄3 Cup (42.67 tbs)|
|Green onions||8 , trimmed to fit steaming tray|
|Dill weed||2 Pinch|
|Ground white pepper||To Taste|
|Fresh italian parsley sprigs/Basil / sage||2 (for garnish)|
1. Peel and devein the shrimp, taking care to leave on the tails. Rinse the shrimp and pat dry with paper towels.
2. Rinse the rice. Place it in the rice cooker bowl with the water and salt; swirl to combine. Close the cover and set for the regular cycle.
3. Place the green onions on the steamer tray and lay the shrimp on top in a single layer. Sprinkle with the dill weed and white pepper to season.
4. About 8 minutes before the end of the regular cycle (depending on brand and size, about 15 minutes into the cycle), place the steaming tray in the cooker and close the cover. Steam the shrimp for about 6 minutes, until the color has changed to orange-pink. Do not overcook the shrimp, or they will become tough. Remove the steaming tray and place the shrimp in a warm covered dish. Let the onions cool, then chop them enough to stir them into the rice when it is done; you will have about 1/3 cup.
5. When the machine switches to the Keep Warm cycle, stir the green onions into the rice with a plastic or wooden rice paddle or wooden spoon.
6. To serve, mound the rice on a serving platter or 4 individual plates, place the shrimp on top, and garnish with the herb sprig.
Machine: Medium (6-cup) or large (10-cup) rice cooker; on/off only
This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.