This easy shrimp pilaf is made entirely in a rice cooker — no frying pan needed! Just combine shrimp, vegetables, and seasonings with rice, press the cook button, and you’ll have a fragrant, buttery pilaf with perfectly separated grains.
It’s one of our family’s go-to recipes — simple, quick, and irresistibly delicious. It also freezes beautifully, making it a great choice for make-ahead lunches or busy days.
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 1/2 oz peeled shrimp
- 1 /2 onion, finely chopped
- 1 /2 carrot, finely chopped
- 1 /2 green bell pepper, finely chopped
- 4 tbsp. corn kernels
- 1 1/2 cup uncooked Japanese short-grain rice
- A2 tsp. chicken bouillon granules (or consommé powder)
- A1 1/2 tbsp. unsalted butter
- ASalt and pepper, to taste
INSTRUCTIONS
- 1
Prepare ingredients: Wash and pat the shrimp dry. Finely chop the onion, carrot, and bell pepper.
- 2
Add to rice cooker: Rinse the rice and place it in the rice cooker bowl. Add A seasonings (bouillon, butter, salt, and pepper), then pour in water slightly below the 2-cup line (about 2–3 mm lower than usual). Add the shrimp, chopped vegetables, and corn on top. Do not stir.
- 3
Cook: Select the mixed rice or regular cook setting and start the rice cooker.
- 4
Finish: Once cooked, gently mix the rice with a rice paddle. Serve warm and sprinkle with black pepper to taste.
RecipeID
481
Tips & Notes
・Use slightly less water than usual for perfectly fluffy, non-soggy pilaf.
・Don’t overfill the rice cooker — up to 2 cups for a 3-cup cooker, or 3 cups for a 5-cup cooker.
・You can substitute green bell peppers with red or yellow ones for a sweeter flavor and brighter color.
・To freeze, wrap individual portions of the cooked pilaf in plastic wrap and store in freezer bags. Microwave without thawing when you want a quick meal.
Serving Ideas
・Add chopped parsley or lemon wedges for a café-style touch.
・Pair with a green salad and soup for a complete meal.
・Use it as a filling for shrimp pilaf omurice (wrapped in an omelet) for a fun twist!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."