Wild rice curry porridge with shrimps

Rich rice porridge with king prawns. The porridge can be steamed: wild rice will still have a slightly harsh texture and original appearance; when cooked, it resembles an edelweiss flower. But you have to be careful with shrimps - they don't like long cooking. And watch out for the liquid - it tends to boil away, so keep some water, broth, or coconut milk handy in case they suddenly evaporate.

Ingredients

• Wild rice
• 300 g
• King prawns
• 300 g
• Red curry powder
• 1 tablespoon
• Coconut milk
• 400 ml
• Garlic
• 4 cloves
• Red onion
• 1 head
• Chilli
• 2 pieces
• Soy sauce
• 2 tablespoons
• Olive oil
• 2 tablespoons
• Lemon
• 4 pieces
• Cilantro
• 30 g
• Salt
• to taste

Directions

1. Pour the wild rice over three to four fingers with salted water and simmer for forty minutes. If the water manages to completely boil away during this time, add more.
2. Fry finely chopped onions in a deep saucepan in olive (or other vegetable) oil. When the onion is soft, add the garlic, fry for another half minute, then add the curry powder, stir and fry the vegetables and spices for another two to three minutes.
3. Drain the wild rice saucepan and pour the rice into a saucepan, pour a can of coconut milk and soy sauce there, mix thoroughly and simmer for another five to seven minutes over low heat under a lid.
4. Then pour the shrimp there - peeled or in a shell; peeled ones better complement the porridge genre, since eating them does not require additional rituals, but unpeeled ones have more shrimp taste due to the chitinous shell, so decide for yourself.
5. Add the juice of four lemons to the shrimp, chili peppers sliced ​​into thin rings, coarsely chopped cilantro, mix and simmer for another three to four minutes.
6. In any case, rice will be elastic and harsh in taste, so you can cook it for at least an hour or even more, but you should not overexpose the shrimp. If the firmness of the rice is a compliment, then the rubber shrimp is a disaster.