Weekend, rice time. East sticky rice with prawns, carrot and saffron It is also one of those that everyone likes. A rice in which the flavor of the fish stock and the prawns stands out, but to which carrot, concentrated tomato and saffron also add flavor and colour.
Do you dare to prepare it? It will take you approximately 40 minutes to do so. But you won't have to keep looking at the pot; you must first fry the vegetables and then gently cook the rice. A rice that I have cooked with a little more broth than normal to achieve a texture that is not soupy but honeyed.
You can play with the amount of broth to achieve if you want a soupier rice. I think this recipe is especially good for it and the rice will spread more if you do it this way. You decide. Either way, try it! and tell me the result.
The recipe
- 1 white onion, minced
- 1 green bell pepper, minced
- 2 leeks, minced
- 3 carrots, chopped
- Salt and pepper
- Extra virgin olive oil
- 26 prawns
- 1 large cup of rice
- 4 cups of hot fish broth
- 1 teaspoon double concentrated tomato
- A few threads of saffron
- We put a good base of oil in a saucepan and we fry the vegetables: onion, pepper, leek and carrot, for 10 minutes.
- Afterwards, we season and add 20 peeled prawns and cut in half, reserving the rest for decoration.
- We fry the prawns until they take on color and then add the rice and fry for a couple of minutes.
- Now, add the fish broth hot, the concentrated tomato and the saffron threads and bring to a boil.
- When grass, we cover and cook to strong fire 6 minutes.
- Then we uncover, lower the heat and we cook 10 more minutes, Stirring occasionally.
- Then, decorate with the prawns and cook one more minute before removing it from the heat to let it rest.
- After the rest we enjoy this creamy rice with prawns, carrot and saffron