Description
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays — originally brought in as slaves in the 17th century. It’s easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.
Ingredients
- 1 cup long grain white rice
- ½ teaspoon salt
- 1 ½ teaspoons ground turmeric
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ cup black raisins
- 1 tablespoon butter
- 2 ½ cups water
Instructions
- In a saucepan
- combine the rice
- salt
- turmeric
- sugar
- cinnamon
- raisins
- butter and water. Bring to a boil uncovered. When it comes to a boil
- reduce the heat to low
- cover and let it simmer for 20 to 30 minutes
- or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4