Hello and welcome to Rice Cookers 101! If you’re in the mood for something flavorful and satisfying, you’re in luck because today’s recipe is all about Malaysian shrimp rice. This dish is a perfect example of the rich and diverse flavors of Malaysian cuisine, combining fragrant jasmine rice, succulent shrimp, and aromatic spices for a truly mouth-watering experience. Not only is it delicious, but it’s also incredibly easy to make using your trusty rice cooker. So, let’s get started! We’ve made this malaysian shrimp rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 pound of shrimp, peeled and deveined
- 2 cups of long grain white rice
- 3 cups of water
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 tablespoon of soy sauce
- 1 clove of garlic, minced
- 1 small onion, diced
- 1 teaspoon of sesame oil
- 1 teaspoon of chili paste
- 1/4 cup of chopped cilantro
- Peel and devein 1 pound of shrimp.
- Rinse 2 cups of long grain white rice under cold water until the water runs clear.
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
- Add 1 clove of minced garlic and 1 small diced onion to the pot, and cook until softened for about 3-5 minutes.
- Add 2 cups of rinsed rice to the pot and stir to coat it with the oil.
- Add 3 cups of water, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of chili paste, and 1 teaspoon of salt to the pot, and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 20-25 minutes with the pot covered until the rice is tender and the water has been absorbed.
- While the rice is cooking, heat a separate pan over medium-high heat.
- Add the peeled and deveined shrimp to the pan and cook until they turn pink, about 5-7 minutes.
- Remove the cooked shrimp from the pan and set them aside.
- Once the rice is done, add the cooked shrimp and 1/4 cup of chopped cilantro to the pot and stir until everything is well combined.
- Enjoy your Malaysian Shrimp Rice hot!
How long does malaysian shrimp rice last in the fridge?
Malaysian shrimp rice can be stored in the fridge after cooking for up to 4 days. It is important to cool the rice down quickly after cooking and store it in an airtight container in the fridge to prevent bacterial growth. To reheat the rice, add a few tablespoons of water to the rice and microwave it for a minute or two until it is heated through, or heat it up on a stove over medium-low heat, stirring occasionally. However, it is important to note that reheated rice may not have the same texture or flavor as freshly cooked rice, so it’s best to consume it within a day or two for optimal taste and texture.
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Low calorie malaysian shrimp rice recipe substitutions
To make the Malaysian Shrimp Rice recipe lower in calories, some substitutions can be made. Firstly, instead of using regular long grain white rice, the recipe can be made with brown rice or cauliflower rice to reduce the calorie count. Secondly, the vegetable oil can be replaced with a cooking spray or a small amount of olive oil to reduce fat and calories. Thirdly, the shrimp can be reduced or replaced with a leaner protein such as tofu or chicken breast. Finally, the amount of salt can be reduced, and the amount of cilantro can be increased to add flavor without adding extra calories. By making these changes, the recipe can be made to be lower in calories while still remaining delicious.
What to serve with a malaysian shrimp rice?
Malaysian shrimp rice is a flavorful dish on its own, but it could be paired with a fresh, crunchy salad or spicy pickles to balance out the richness of the rice. You could also serve it with some sautéed broccoli, steamed bok choy or green beans to add some color and nutrition. Grilled chicken or tofu could also be added to make it a complete meal. For a refreshing beverage option, consider serving a cold iced tea or limeade.
Whats the best sauce for a malaysian shrimp rice?
The best sauce for Malaysian shrimp rice is the spicy and aromatic sambal sauce. Sambal is a common condiment used in Malaysian cuisine and is made with chili peppers, garlic, shallots, and various spices. Its fiery flavor and bold aroma perfectly complement the savory and sweet flavors of the shrimp rice dish. Sambal is also versatile and can be adjusted to suit your taste preference, whether you prefer it milder or hotter. Its combination of heat and complex flavor makes sambal a must-have sauce for any Malaysian-style dish.
Malaysian shrimp rice health benefits
Malaysian shrimp rice can be a healthy meal option as it is a good source of protein, fiber, vitamins, and minerals. Shrimp is low in calories and high in protein which makes it a good option for weight loss. Rice, on the other hand, is a good source of carbohydrates that provide energy to the body. The dish is also made with vegetables such as carrots, onions, and peas, which are rich in vitamins and minerals. However, it is important to note that the recipe may include added sodium and fat from the use of sauces or oils. To make the recipe even healthier, one can substitute the rice with brown rice or quinoa, reduce the amount of oil and sodium used in the recipe or opt for a salad or stir-fry with similar ingredients.
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