Categories: Seafood

Ingredients

• 200g long grain rice
• 1 kg raw prawns - shelled and deveined
• 4 cloves garlic, crushed
• 125ml dry white wine
• 300ml pouring cream
• 1/4 C fresh chives, finely chopped

Directions

1. Rinse rice until water runs clear, drain.

2. Cook rice in saucepan with 1 cup water, covered, 8 minutes from when it begins to boil, until rice is tender.

3. Stand, covered, 3 minutes, then fluff with fork.

4. Heat little oil in large frying pan; cook prawns and garlic until prawns change colour.

5. Add wine, simmer, uncovered, until liquid is reduced by half.

6. Add cream to pan; simmer, uncovered until mixture slightly thickens.

7. Season to taste.

8. Sprinkle prawn mixture with chives; serve with rice.

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