“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.” - by DEONI
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 296 cal
- 15%
- Fat
- 3.4 g
- 5%
- Carbs
- 63.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"This dish was really sweet and I only used 2/3 of the sugar. I also served it with Bobotie which was also quite sweet so the combination was overpowering. Maybe it should have been 3 teaspoons instead..." See more of 3 tablespoons. Otherwise it was quite good with a lovely aroma."
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