2 tablespoons olive oil
1 leek, finely chopped
3 cloves garlic, crushed
1 ¼ cups arborio rice
2 chicken stock cubes (10g each)
350g raw peeled prawns (about 24)
1 teaspoon finely grated lemon rind
1 ½ tablespoons lemon juice
¾ cup finely grated parmesan (60g)
60g bag baby spinach leaves
Cracked black pepper, to serve
Pour oil over the base of the removeable bowl of a 9-cup capacity rice cooker.
Stir in leek and garlic. Replace lid. Press cook. Cook, stirring halfway, for 5 minutes, or until soft. Un-cover. Stir in rice.
Dissolve stock cubes in 3 1/3 cups boiling water in a large heatproof jug. Add to rice mixture. Stir until combined. Replace lid. Cook, stirring occasionally, for about 15 minutes, or until rice is still slightly firm in the centre.
Stir in prawns. Cook, covered, for a further 5 minutes, or until rice is tender and most of the liquid has been absorbed. Turn cooker off at power point.
Stir in rind, juice, parmesan and spinach. Cover. Stand for 5 minutes.
Serve in bowls garnished with cracked black pepper.
TIP! We used a rice cooker with a removeable lid, rather than a rice cooker with an attached lid, however either styles can be used. Replace prawns with smoked salmon or flaked hot smoked trout.