Brown Rice with Shrimp

Brown rice and shrimp cooked slowly in coconut milk with garlic, mint and a few roasted almonds. A comforting one-pot meal: add everything to the slow cooker and let it do the work.

Total time: 8 hr 10 min
Servings: 2
Calories per serving: ≈ 370

Real ingredients
Sour turns sweet
Made to share

Plate of dark rice tossed with shrimp, red pepper and bean sprouts, with chopsticks behind — Creamy. Garlicky. Gently nutty.

Ingredients

½ cup brown rice, soaked
8 oz shrimp
2 cloves garlic, minced
5–6 roasted almonds
¼ cup coconut milk
¾ cup water
A few sprigs of fresh mint
1 teaspoon salt
1 teaspoon vegetable oil
Fresh thyme leaves to serve

How to make it

Fry the garlic
Warm the oil in the slow cooker (or in a small pan if your cooker can't sauté) and cook the minced garlic briefly until fragrant.
Add everything else
Add the soaked rice, shrimp, almonds, coconut milk, water, mint and salt, and stir.
Cover and cook
Put the lid on and cook for 7–8 hours.
Garnish and serve
Spoon the rice onto plates and scatter fresh thyme leaves over the top.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry