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80minutes
Finely chop the peppers, carrots and onions.
Light a frying pan, add peeled shrimp and sake, cover with aluminum foil, and steam.
Lightly fry peppers, carrots and onions, add corn, mushrooms, rice (unsharpened), butter, consomme (crushed), salt and pepper, and fry further.
Put it in the kiln of a rice cooker, add water, and cook rice in the same way as regular white rice.
Once cooked, mix gently, add shrimp and steam for 10 minutes.
Finely chop the parsley, pour the pilaf on a plate, sprinkle with the parsley and you're done.
When using raw shrimp, peel it off, remove the back cotton, put it in a place where 2 teaspoons of salt, 3 tablespoons of potato starch and 100 ml of water have been removed, and if it gets dirty, wash it with running water.
Peeled shrimp should not be overcooked.
If you want to add color to the peppers, you can use the same cooking method as the peeled shrimp.
Use unsharpened rice.
Dry parsley can be used as a substitute for parsley.
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