Pilau with shrimp

Ingredients
1 onion, finely chopped
3-4 tablespoons of oil
1 cup of Riso Scotti Bob cu Bob Long Grain Rice
1 ½ cup of cold water
½ cup of thick coconut milk
¼ teaspoon of white pepper
½ teaspoon of salt
1 tablespoon of large black raisins
1 tablespoon of pistachio beads, largely ground
1 red capsicum, diced
1 yellow capsicum, diced
1 carrot, peeled and diced
12 large shrimp, cleaned
2 green onions, cut diagonally into pieces
Fresh coriander leaves (or parsley), for garnishing

Instructions
Heat a large and deep pan at medium temperature. Add 2 tablespoons of oil, wait until it is well heated and then add the onions; sauté for 3-4 minutes, until it becomes translucent.
Increase the heat and add the rice, raisins, carrots and capsicum. Stir for 3-4 minutes, until the rice beads become translucent and the vegetables have softened.
Add the coconut milk and water. Sprinkle some salt and pepper. Stir once, to even the rice. Bring the mixture to boil, then lower the heat to keep the liquid at a steady boil. Cover the pan. Boil the rice for 15 minutes, then put aside and leave it rest for another 15 minutes, covered.
Meanwhile, steam the shrimp. In a deep wok arrange a bamboo steamer separator. On it arrange a metallic foil with its lustrous side placed up. Stick it a few times with a fork. Put the shrimp on the metallic foil. Add the water into the wok, for it to form a layer of a couple of cm, yet not reach the bottom of the bamboo separator. Bring the water to boil, then lower the heat to keep it at a steady boil. Cover the wok and leave the shrimp cook for 5 minutes. Lift up the cover of the rice pan and add the green onions and shrimp. Stir well. Serve the pilau immediately, garnished with parsley leaves and pistachio beads.

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