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Home Cooking

Cook shrimp in rice cooker--with the rice?

NotSoHot | Nov 26, 201401:15 PM     3

Making a crockpot recipe of "Country Captain" for Thanksgiving. This is chicken and shrimp with apples, currants, tomatoes, curry, ginger with rice. The recipe calls for removing the chicken breasts when done, turning up the heat, cooking the rice in the crockpot and then adding the shrimp near the end. First time I did this the rice didn't cook--but it tasted great once I picked out all the hard rice. (What a mess.)

This time I'm making rice in my fancy schmancy rice cooker. So that has me wondering: instead of removing the chicken breasts, turning up the heat, and then throwing the shrimp in when I'm about ready to serve, should I throw the shrimp in the rice cooker near the end of the cycle? Or even wait till the cycle's done and do a "reheat" with the shrimp? The shrimp are raw frozen that I will thaw slightly while removing shells and veins.

Will be using chicken broth instead of water when I cook the rice in case that makes any difference to your answer.

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