Creamy Rice with Prawns

350g (12oz) Basmati or Long Grained Rice
200g (7oz) raw Tiger Prawns
(frozen cooked prawns can be used, thoroughly defrosted, pat dry and add with the Creme Fraiche)
6 Rashers of Bacon, cut into small pieces
8 Spring Onions, sliced
2 Garlic Cloves, finely chopped
6 tablespoons of Creme Fraiche
1 tablespoon of Olive Oil
Snipped Chives to garnish

(1) Cook the Rice according to the packet instructions.

(2) Meanwhile, heat the oil in a large frying pan and saute the Spring Onions, Bacon and Garlic for a few minutes.

(3) Stir in the Creme Fraiche and heat gently, then add the Prawns along with 2 tablespoons of water and simmer slowly for 3 to 4 minutes, until the Prawns are opaque and cooked through. Season with salt and freshly ground black pepper.

(4) Serve with the Rice and a sprinkling of Chives.

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