Riz Rouge with Prawns

In a very large pot, bring water to a boil. Then add a little salt and Riso Gallo Riz Rouge. Cook for about 20 minutes.

In the meantime, in a pot, or alternatively in a wok, heat some oil, add the chopped garlic cloves and sauté until translucent.

Then add the prawns and continue to sauté. Deglaze with the white wine until it has completely evaporated. Add the tomato sauce and refine to taste with a teaspoon of sugar and a little salt. Let the whole simmer for about 10 minutes.

When the sauce is ready, add the previously drained Riz Rouge and let it sit for a few minutes.

Then arrange on plates, sprinkle with a little parsley and serve immediately.

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