Red rice with prawns, celery and peaches

Boil the rice the abundant lightly salted water, then use the blast chilling function to chill the rice. 

Clean the shrimp by removing the carapace and intestine, season with salt, pepper, oil, a few drops of soy sauce and the grated zest of half a lemon and cook in the blast chiller preheated with the function of cooking at low temperature at 75ºC for about twenty minutes. Set the fast cooling after cooking.
Wash the walnut peach and celery and cut both into cubes. Season the rice with a drizzle of oil, mix it with the peach and celery and add the shrimp cut into pieces (keep aside some whole shrimp for the decoration of the dish).

You can prepare a large amount of red rice, cool it quickly in the blast chiller with the function of blast chilling and keep it in the refrigerator for a week as just done. It will be perfect for your summer salads, ready to season as you like!