Directions

1. Rinse the rice under cold water twice or until the water runs clear. Drain all the water before placing the rice into the rice cooker. Add the coconut milk to the rice cooker. Add the water to the empty tin of coconut and swirl to rinse the can. Tip this coconut water into the rice cooker.
2. To the rice cooker, add the allspice berries, a few cracks of white pepper and a pinch of salt to season.
3. Close the lid, then turn the cooker on. While the rice is cooking, make the marinade the prawns and the salsa to accompany the rice.
4. For the marinade, place the prawns into a bowl with the olive oil, a pinch of salt, all bay seasoning and the zest of a lime. Mix well and place aside to marinade for 10 minutes.
5. To make the salsa, slice the tomatoes in half and remove the core. Slice each half into four wedges, lengthwise and dice. Finely dice the red onion. Chiffonard all the coriander leaves and separate into two. Keep half aside for the rice later on. Mix all together with the juice of a lime and a pinch of salt.
6. Once most of the excess liquid has evaporated from the rice cooker, add the marinated prawn to the top of the rice cooker and remove the allspice berries. Close the lid and continue cooking until the rice is soft and the prawns are cooked through.
7. Add the remaining coriander and fluff with a rice paddle.
8. Serve in a bowl with the salsa and a wedge of lime.