Pilaf rice with prawns and Colonna arancio oil

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Ingredients for 4:

  • 450 gr (1 lb) carnaroli rice
  • 500 gr (1 lb 1 oz) prawns
  • 1 onion
  • 1 tsp curry powder
  • 1 tsp of powdered ginger
  • 200 gr (7 oz) cherry tomato sauce
  • Arancio oil, 25 gr (1 oz) butter
  • Parsley


Chop the onion and put it in a pan with two tbs of stock and leave to cook for about 10 minutes.

Add the curry powder and ginger and lastly the tomato sauce. Cook for a further 10 minutes and once it is ready add a little Arancio oil and the chopped parsley.

Pan fry the prawns separately then add them to the sauce.

In a separate pan melt the butter and add the rice, leave to toast for a few minutes then pour stock in and cover, leaving to cook without stirring.

Once the rice has absorbed all the liquid and is ready separate the grains with a fork, place on a serving dish and pour the sauce over.

Ricetta di Rosalba Cucé lesempliciricettedinonnapapera.blogspot.it