Crockpot Thai Rice and Prawns Casserole Recipe

Crockpot Thai Rice and Prawns Casserole Recipe

2 cans of chicken broth (10 oz)
1 c of water
1/2 tsp of cumin
1 tsp of coriander
1 tsp of salt
7 garlic cloves; minced
1/3 c of lime juice (approximately from 3 limes)
1/4 c of lime rind; grated
1 Tbsp of ginger (fresh); minced
1 pc of onion (medium); minced
1 pc of carrot; pared & grated
1 pc of red bell pepper; diced
1/4 c of coconut; flaked
1/2 c of raisins
2 c of converted rice
1 lb of large prawns; skinned & deveined
2 oz of snow peas; tips removed
Toasted coconuts
1/2 tsp of cayenne pepper

Mix all the ingredients in a crockpot (5 quarts) except for prawns, snow peas, and toasted coconuts. Stir ’til well blended. Cover with lid. Set heat to low.

Cook ’til rice becomes tender (about 3.5 hours). May gradually add water in case rice is still not tender but all liquid has been absorbed.

Once the rice becomes tender, mix in the snow peas and prawns. Put lid back and continue cooking for another half hour. Sprinkle some toasted coconuts prior to serving.

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