Rice Cooker Shrimp Pilaf
I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical.
Use 1 stock cube for every 2 rice cooker cups of rice.
If you stir fry the rice until it's translucent, the grains will stay separate when cooked.
You can use fresh shrimp instead of frozen.
I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt. Recipe by Okojo1027