Brazilian recipe
Easy and Tasty Prawn Rice
A proper Brazilian-inspired prawn rice cooked with creamy coconut milk and authentic seasoning for a quick, delicious weeknight meal.
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Ingredients
3 cups prawn stock
2 tomatoes, skinned and deseeded, chopped
1 pimenta de cheiro (or mild green chilli), chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon red palm oil (azeite de dendê)
Fresh coriander, chopped to taste
2 cups white rice, rinsed and dried
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
2 tomatoes, skinned and deseeded, chopped
1 pimenta de cheiro (or mild green chilli), chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon red palm oil (azeite de dendê)
Fresh coriander, chopped to taste
2 cups white rice, rinsed and dried
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
Where to find ingredients
Prawn stock can be made at home by simmering prawn shells. Prawns are widely available at any fishmonger or supermarket fish counter. Coconut milk is found in the Asian or World Foods aisles of most Irish supermarkets like Dunnes or Tesco. Red palm oil (azeite de dendê) is a specialist ingredient; look for it in local Brazilian or African grocery stores which are common in major urban areas. Annatto powder (colorau) can be found in the international or ethnic food section, or as a specialty spice in Asian markets. If pimenta de cheiro is unavailable, a mild green chilli or a small amount of bell pepper can serve as a substitute, though the authentic aroma is specific to the Brazilian variety.
Preparation method
- Prepare the rice base
- Warm a pot over medium heat with one tablespoon of vegetable oil
- Sauté the chopped onion and garlic sauce until they turn translucent
- Toss in the chopped bell pepper, tomato, and pimenta de cheiro, cooking for a few minutes more
- Add the rinsed and dried rice, stirring until the grains look shiny
- Pour in the coconut milk, prawn stock, and the annatto powder
- Stir well and let it simmer until the rice is tender and creamy
- Prepare the prawns
- Season the cleaned prawns with salt, black pepper, and garlic sauce
- Set them aside while you prepare the sauce base
- Cook the prawns
- In a separate frying pan, heat the remaining tablespoon of oil
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until soft
- Mix in the coconut milk, prawn stock, and the flour previously dissolved in a little water
- Bring to a gentle boil until the sauce thickens slightly
- Add the prawns and cook until they turn pink and are just done
- Taste and adjust the salt if needed
- Final assembly and serving
- Gently fold the cooked prawns into the prepared rice
- Stir in the fresh coriander and the red palm oil
- Mix everything delicately to combine the flavours
- Serve hot, garnished with extra fresh coriander if you like
Observations
Prawn rice is a classic Brazilian comfort food that perfectly balances the freshness of the sea with vibrant, aromatic spices. It’s an ideal recipe for when you want a hearty, easy-to-prep dish using accessible ingredients. The process involves sautéing your base aromatics, cooking the rice in a blend of coconut milk and prawn stock, and finishing it off with tender, seasoned prawns for a wonderfully creamy and flavourful result.
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