start to finish it is going to take 18 to 20
minutes for the rice to reach the right consistency.
To do this you will need to work with a low
olive oil and butter to saucepan. Peel and crush
garlic and sauté in pan for 1 minute.
Add chopped spring onions and diced chilli.
Sauté on low heat for 2 or 3 minutes.
rice on low heat and stir into butter and continue
on heat for about 1 minute.
a little stock (should cover rice). Keep heat
low so that it just simmers, stirring as needed
(too much stirring will break up rice and make
it stodgy). Add sliced pepper and mushrooms.
Add stock as needed. Continue to stir as necessary
- do not allow to stick to pan.
the early stages you can add more stock than
in the later stages as it will all be absorbed.
The amount of stock needed will vary according
to your ingredients so do not worry if you do
not use all the stock.)
10 minutes add chopped parsley and season with
freshly ground pepper and salt, adding stock
as necessary. After 15 minutes add your chopped
Tiger Prawns (which are cooked when they turn
pink). Allow to simmer, stirring all the time
now until the consistency of the liquid becomes
soon as rice is done and prawns are cooked serve
immediately. (If slightly runny remove from
heat and allow to stand for a couple of minutes).