black rice with coconut milk, shrimp and grapefruit

1.Pour in a saucepan rice, coconut milk, water and a pinch of salt. Bring everything to a boil then reduce the heat and cook for around 30 to 35 minutes. Add a little water during cooking if it is completely absorbed. Drain and reserve.

2. Peel and grate the carrots. Slice the spring onion, shallot, mint and Thai basil. Peel the grapefruit, then lift the segments. Reserve everything.

3. Pour a drizzle of oil in a pan and fry the shrimp for a few minutes, until they are lightly colored. Reserve.

4. Brown in another lightly oiled pan, grated carrots, spring onion, shallot, mint and Thai basil. Add the black rice. Mix and fry for a few minutes. Add the shrimp and continue cooking for a few more minutes. Salt, pepper.

5. Serve in plates then sprinkle on each a little coarsely chopped peanuts, grated coconut, and Thai basil leaves. Arrange the grapefruit segments, then sprinkle everything with a squeeze of lime juice.