Rice Cooker Sweet Curry Rice with Shrimp

by Jonathan Cheung

Aromatic and quick this all in one meal is a keeper!

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Optional Red Onion garnish

  • 1 small Red Onion, peeled and sliced thin
  • 1/4 cup/60 mL Red Wine Vinegar
  • 1 pinch Sugar

Rice cooker

  • 1 1/2 cups/375mL Dainty Brown Basmati rice
  • 1 tbsp Madras Curry Powder
  • Salt & Pepper

Shrimp Sauté

  • 3 tbsp Butter or Olive Oil
  • 1 small Onion, diced
  • 450g Raw Shrimp, peeled and deveined
  • 3 fistfuls Baby Spinach
  • 1 cup/250 mL Frozen Green Peas



If making the garnish : In a small bowl, combine the red onion, vinegar and sugar. Stir together and set aside.


In a bowl of a rice cooker, combine the Dainty Brown Basmati Rice, 2 ¾ cup water and the madras curry powder. Gently stir it in and cook.


While the rice is cooking, heat a medium sized skillet over medium high heat. Add the butter or olive oil and the onion. Sauté until the onions are translucent, about 4 minutes. Add the shrimp and cook for another 3-4 minutes, or until the shrimp become opaque. Add in the spinach and peas and stir to combine. Continue cooking until the spinach is just wilted lightly.


When the rice is finished cooking, pour the shrimp mixture into the rice cooker and gently fold the mixture into the rice. Clove the lid and allow to rest for 5-10 minutes before serving.

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